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This recipe for Chinese eggplant even made Chen a believer in the nightshade vegetable that she said she tends to steer clear of in her own cooking. She shared her fast, fun recipe with \"Good Morning America\" and encouraged any hungry readers recreate the meal.

Restaurant-Style 20 Minute Chinese Eggplant with Garlic Sauce

\"PHOTO:
Tiffy Chen
PHOTO: Restaurant-style Chinese eggplant from food blogger Tiffy Cooks.
>

Serves: 2 to 4

Ingredients
3 Chinese eggplants
7 cloves of garlic, minced
2 stalks of green onion, chopped
2 chopped red chilis (optional)
2 tablespoons of vegetarian oyster sauce
1 tablespoon of soy sauce
1 teaspoon of sugar
1 tablespoon of black vinegar
1 tablespoon of sesame oil
1 tablespoon sesame seeds
4 tablespoons oil

Directions
Cut the ends of the eggplant off, and cut the eggplant in half. Slice the eggplant in half again and cut into 2-inch pieces.

Place the eggplant skin side facing down in a bowl, and steam for 5 to 7 minutes.

In a bowl, add vegetarian oyster sauce, soy sauce, black vinegar, sugar, sesame oil, sesame seeds, minced garlic, chopped red chili and the white parts of the green onion.

Heat 4 tablespoons of oil, and once the oil is hot, pour it over the sauces and mix.

Once the eggplant is ready, transfer it onto a new plate. Pour garlic sauce all over the eggplant, and garnish with green onion.

Recipes reprinted courtesy of Tiffy Cooks with permission from Tiffy Chen.

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