Hot and Sour Eggplant and Lotus Root (Vegan)

• 4 Eggplant - small Japanese type
• 100 grams Lotus root (it's convenient if you use ready-made lotus root)
• 1 knob Ginger, finely chopped
• 1 clove Chopped garlic
• 4 tbsp Soy sauce
• 4 tbsp Mirin
• 3 tbsp Vinegar
• 1 1/2 tbsp Sugar (I used beet sugar)
• 1 tsp Doubanjiang (as desired)
• 5 tbsp Oil

1. Remove the eggplant stems, slice them into 1 cm rounds, sprinkle salt, and leave to rest for a while.
2. Slice the lotus roots.
3. Mix the sauce ingredients.
4. Microwave the lotus root for a minute and add the sauce from Step 2 (flavor penetrates better if you warm it).
5. Wash off the salt from the eggplants and pat dry with paper towels.
6. Heat oil in a frying pan or a pot, and cook the eggplant.
7. It's more delicious if you add more oil, but it increases the calorie.
8. When browned, combine with the lotus roots and mix.
9. Serve on a plate and it's done!
10. The on in the photo is garnished with mizuna greens.
11. It's also delicious garnished with green onions.

lotus root, knob ginger, garlic, soy sauce, mirin, vinegar, sugar, oil

Taken from cookpad.com/us/recipes/171034-hot-and-sour-eggplant-and-lotus-root-vegan (may not work)