Spicy Garlic Eggplant (Esther's version)


=== Ingredients
1 tb. vegetable oil
1 tb. sesame oil
3 or 4 Japanese eggplants, cut into 1-inch cubes

2 tb. vegetable oil
1 tb.minced garlic
2 onions, thinly sliced

1 c. water
4 tb. soy sauce
2 tb. oyster sauce
1 tsp.chili powder
1 tsp. white sugar
1/2 tsp. ground  red pepper
dash lemon pepper to taste

2 tsp. water
1 tsp. cornstarch

Scallions



=== Directions
Heat 2 tb. oil in large skillet or wok over medium-high heat until 
almost smoking. Cook and stir eggplant cubes until they begin to 
brown, 3 to 5 minutes. Remove eggplant, set aside.

Heat 2 more tb. oil in skillet over medium-high heat, cook and stir 
onions just until they begin to soften, about 30 seconds. Stir in 
garlic, cook and stir an additional 30 seconds. Mix in the soy 
sauce, water, oyster sauce, chili powder, sugar, lemon pepper and 
ground red pepper, stir to form a smooth sauce. Return eggplant to 
skillet, lower the heat, allow vegetables and sauce to simmer until 
eggplant is tender, about 5 minutes. .  Mix 2 tsp. water and 
cornstarch, add to skillet, stir until liquid thickens.  Serve over 
rice.  Top with scallions.