Asian-style Eggplant with Cashews

Wash and cut the eggplant into large dice.

Put a tablespoon cornstarch on a plate and dredge the eggplant in it. Use your hands, and make sure the eggplant is well covered in the cornstarch. You’ll notice how the cornstarch sticks to the eggplant.

Heat olive oil in a skillet and fry the eggplant over medium heat. This should take about 10 minutes. When the eggplant is golden on the outside and soft in the middle, remove from the heat and set aside.

Mix the soy sauce, 1 tablespoon cornstarch, rice vinegar, water, and grated ginger in an empty jar and replace the lid. Shake the jar very well until the mixture forms a thick sauce.

Mince the garlic.

Heat a little olive oil in a skillet (or use the same one you cooked the eggplant in) and fry the garlic. When golden, add the eggplant, sauce, and 2 handfuls cashews. Cook over medium heat. You’ll notice how the liquid in the skillet begins to thicken. After 2–3 minutes, turn off the heat and serve the contents of the skillet on a plate.