• Heat up a spoon of peanut oil on a frying pan, add a teaspoon of ginger, grated clove of garlic, and chopped onion.
• While frying, add chopped eggplant and stir constantly.
• After 5 minutes, add a glass of water, then simmer everything together for a few more minutes until the eggplant gets slightly soft.
• Add sauce (2 spoons of soy sauce, half a teaspoon of sugar, lemon juice, half a teaspoon of cornstarch).
• After a few moments, remove from the oven, add basil, chili, and chives.

Serve with salmon and brown rice. It turned out delicious! I can highly recommend this recipe.