Spicy Eggplant In Garlic Sauce I Recipe

Spicy Eggplant in Garlic Sauce I - Directions

1. 1

   Prep the eggplant

   Cut the eggplants into 2-inch (about 5 cm) batons. Sprinkle with 1/2 teaspoon sea salt and toss to coat. Let sit 10 minutes to draw out moisture, then pat dry with paper towels.

2. 2

   Fry the eggplant

   In a wok or deep skillet, heat 3 tablespoons vegetable oil over medium-high heat. Fry the eggplant in batches until tender and deeply golden, about 6-8 minutes per batch. Transfer to a plate lined with paper towels.

3. 3

   Make the slurry

   In a small bowl, whisk 1.5 tablespoons cornstarch with 3 tablespoons cold water until smooth. Set aside.

4. 4

   Sauté aromatics

   Drain excess oil from the wok, leaving about 1-2 tablespoons. Add minced garlic, minced ginger, and the white parts of the green onions. Stir-fry until fragrant, about 30 seconds.

5. 5

   Add chili paste

   Stir in 2 tablespoons doubanjiang (spicy chili bean paste) and cook for another 15 seconds to bloom the spices.

6. 6

   Create the sauce

   Add 1 tablespoon Shaoxing wine, 1.5 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sugar. If using, add 1/4 teaspoon ground Sichuan pepper. Stir to combine.

7. 7

   Add liquid and simmer

   Pour in 60 ml water (or vegetable stock); bring to a gentle simmer.

8. 8

   Combine eggplant with sauce

   Return the fried eggplant to the wok. Toss to coat evenly with the sauce.

9. 9

   Thicken and finish

   Give the slurry a quick stir, then pour into the wok. Stir until the sauce thickens and coats the eggplant, about 1-2 minutes. Drizzle with 1 teaspoon sesame oil and sprinkle with the green parts of the onions. Adjust salt to taste.