Yu Xiang Qiezi — Fish-Fragrant Eggplant

Ingredients

• 1½ lb Chinese eggplant, cut into thick batons
• 1 tsp salt
• 3 tbsp neutral oil
• 2 tbsp doubanjiang (fermented broad bean paste)
• 4 cloves garlic, minced
• 1 tbsp minced ginger
• 2 tbsp Chinkiang black vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce
• ½ cup water or stock
• 2 tsp cornstarch mixed with 1 tbsp water
• 3 scallions, sliced

Method

1. Toss the eggplant batons with the salt and let them drain in a colander 10 minutes, then squeeze gently. Less water in means less oil soaked up later.
2. Sear the eggplant in the oil over medium-high, in batches, until the cut faces are browned and the flesh has collapsed to silk, 5–6 minutes. Set aside.
3. Lower the heat, add the doubanjiang, and fry 45 seconds until the oil stains red. Add garlic and ginger and cook until fragrant but not browned.
4. Stir in the vinegar, sugar, soy sauce, and water, then return the eggplant and simmer 3 minutes so it drinks the sauce.
5. Add the cornstarch slurry and swirl until the sauce clings in a shiny glaze. Scatter scallions and serve with plenty of rice.