Szechuan eggplants

Ingredients

• 4 long asian eggplants cut into thick pieces
• 1 small onion finely sliced
• 1-2 hot thai red pepper finely chopped (1 mildly spicy, 2 spicy)
• 3 tbsp of cornstarch (2 tbsp for the eggplants + 1 tbsp for the sauce)
• 2 tbsp of peanut oil (or vegetable oil)
• 1 tbsp black bean paste (Doubanjiang)
• 2 garlic cloves finely chopped
• 3 cm cube piece of ginger peeled and finely chopped
• 2 tbsp of dark chinese vinegar (or balsamic vinegar)
• 2 tbsp of honey (or sugar)
• 1 tbsp of chinese cooking wine (or sherry)
• 1 tsp soy sauce
• 1 tsp of chilli flakes paste

Directions

1. Cut the eggplant into 3 cm long sticks and add to a plate with salty water and put weight on it for 15 minutes
2. Dry up with a paper towels the eggplants
3. Mix the soy sauce, vinegar, honey, chili paste, and 1 tbsp of cornstarch
4. Add 2 tbsp of cornstarch and 1 tbsp of peanut oil on the eggplants and mix until well coated
5. In a wok, medium-high heat, cook the onion, ginger, garlic and eggplants for about 5 minutes until the eggplant is light brown on each sides
6. Add the black bean paste (Doubanjiang) and mix
7. Add, finally, the predone sauce from step 3 to the wok, cook for a minute
8. Serve with a few finely chopped thai peppers and scallions

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Serve with chopped sticks and a bowl of white rice. Enjoy!

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