Szechuan Eggplant (a.k.a. "Fish Fragrant Eggplant")

鱼香茄子

Adapted from Fuchsia Dunlop's Sichuan Cookery

2 medium-sized eggplants

vegetable or peanut oil

1½ Tbsp doubanjiang

3 tsp freshly chopped ginger

3 tsp freshly chopped garlic

150 mL water

1½ tsp sugar

1 tsp light soy sauce

2 tsp black vinegar

4 spring onions, sliced into 3cm chunks

1 tsp starch (doufen) mixed with 1 Tbsp water

1 tsp sesame oil

1. Remove either end of the eggplants, cut into quarters, and slice each quarter lengthways into 3 or 4 chunks.

2. In a wok, heat up about 3 tablespoons of oil. When hot, add the eggplant pieces and stir-fry until almost done (about 3 to 5 minutes). Place into a serving bowl.

3. Wash the wok if necessary, and then heat up another 1 to 2 tablespoons of oil. Add the doubanjiang and stir-fry for about 20 seconds until the oil is red and fragrant; add the ginger and garlic and continue to stir-fry for another 30 seconds. Take care not to burn the flavourings. Turn down the heat if necessary.

4. Add the water, sugar, and soy sauce and mix well.

5. Once the liquid is boiling, return the eggplant pieces to the wok and let them simmer for a few minutes to absorb the flavors.

6. Add the vinegar, spring onions, and salt, and cook until the onions are soft. Add the starch and water mixture and stir to thicken the sauce.

7. Turn off the heat, stir in the sesame oil, and serve.