Chinese Eggplant

                                                

Chinese Eggplant 

Serves 4

Ingredients

1 kg Eggplant

2 tablespoons peanut oil or sesame

3 garlic cloves, minced
1 tablespoon minced ginger
1/2 teaspoon ground Sichuan pepper, or substitute 1/4 teaspoon cayenne pepper

2 tablespoons vegetable stock
2 tablespoons chili bean paste
2 tablespoons soy sauce
2 tablespoons malt vinegar
1 tablespoon rice wine
2 teaspoons sugar
1 teaspoon cornflour

Spring onion , thinly sliced, for garnish

Method

1. Slice each eggplant in half lengthwise, then slice each length into quarters. Boil in hot salted water for 10 mins, then pat dry. 

2. In a small bowl, mix together the stock, chili bean paste, soy sauce, vinegar, rice wine, sugar, and cornflour. Set aside.

3. Heat the oil in a pan over high heat. Add 1 tablespoon of the oil  and add the eggplants and stir-fry until outsides become golden brown and insides begin to soften, about 2 to 3 minutes. 

4. Add the garlic, ginger, and Sichuan peppercorn and stir-fry until fragrant, about 30 seconds. Pour in the sauce mixture and mix well. Simmer for 3 to 4 minutes to allow the eggplant to full cook and the sauce to thicken.

5. Remove from the heat, plate, and add spring onion for garnish. 

Enjoy! xx