Chinese eggplnt is one of my favourite dishes of Asian cuisine. It is not an easy topic because it quickly absorbs the oil on which it is being cooked and you always have to add more and more. In order to prevent that and make the dish light, you need to pre-soak the eggplant in the water with salt.
Secondly, eggplant does not have such a strong taste and that's why the sauce in this recipe is quite aromatic and makes the taste more interesting. I also recommend making this dish with some pork meat. You can just finely chop the meat and fry after adding ginger, garlic and onion.
