• Slice the eggplant along its length, then slice wedges so you end up with long pieces about 0.5" thick. • Score each side with repeated parallel lines to forms Xs. This allows the sauce to seep in. • Preheat oven to 400°F • Place eggplant in a large bowl of cold water with 2 tsp salt, and let sit for 10min. Pat dry. • Mix 2 tsp soy sauce, vegetable oil and pressed garlic, and brush onto each side. • Place on baking sheet and cook 40min, turning the wedges mid-way and brushing the top with more of the garlic sauce mixture. • When tender, remove from oven and place in a frying pan. Mix the sauce ingredients and toss with the eggplant in the pan. Toss for a few minutes until sauce is cooked and eggplant sticks to the pan. • Sprinkle with sliced green onion.