Description

Ingredients

• Eggplant 🍆 Original: Eggplant 🍆
• 🍆 650 g Chinese or Japanese eggplant, cut into batons (1.4 lb) Original: 🍆 650 g Chinese or Japanese eggplant, cut into batons (1.4 lb)
• 🧂 5 g fine salt (1 tsp / 0.18 oz) Original: 🧂 5 g fine salt (1 tsp / 0.18 oz)
• 🌽 18 g cornstarch (2 tbsp / 0.63 oz) Original: 🌽 18 g cornstarch (2 tbsp / 0.63 oz)
• 🌻 45 ml neutral oil (3 tbsp / 1.5 fl oz) Original: 🌻 45 ml neutral oil (3 tbsp / 1.5 fl oz)
• Aromatics 🌶️ Original: Aromatics 🌶️
• 🧄 18 g garlic, finely minced (4 cloves / 0.63 oz) Original: 🧄 18 g garlic, finely minced (4 cloves / 0.63 oz)
• 🫚 12 g fresh ginger, finely minced (1 tbsp / 0.42 oz) Original: 🫚 12 g fresh ginger, finely minced (1 tbsp / 0.42 oz)
• 🧅 40 g spring onion whites, finely sliced (½ cup / 1.4 oz) Original: 🧅 40 g spring onion whites, finely sliced (½ cup / 1.4 oz)
• 🌶️ 15 g doubanjiang or chili bean paste (1 tbsp / 0.5 oz) Original: 🌶️ 15 g doubanjiang or chili bean paste (1 tbsp / 0.5 oz)
• Sauce 🥢
• 🥢 30 ml light soy sauce (2 tbsp / 1 fl oz) glutensoy Original: 🥢 30 ml light soy sauce (2 tbsp / 1 fl oz)
• 🍶 25 ml Chinkiang black vinegar (1 tbsp + 2 tsp / 0.85 fl oz) Original: 🍶 25 ml Chinkiang black vinegar (1 tbsp + 2 tsp / 0.85 fl oz)
• 🍬 12 g sugar (1 tbsp / 0.42 oz) Original: 🍬 12 g sugar (1 tbsp / 0.42 oz)
• 💧 90 ml water or vegetable stock (⅓ cup + 1 tbsp / 3 fl oz) Original: 💧 90 ml water or vegetable stock (⅓ cup + 1 tbsp / 3 fl oz)
• 🌽 8 g cornstarch (2 tsp / 0.28 oz) Original: 🌽 8 g cornstarch (2 tsp / 0.28 oz)
• 🌰 5 ml toasted sesame oil (1 tsp / 0.17 fl oz) sesame Original: 🌰 5 ml toasted sesame oil (1 tsp / 0.17 fl oz)
• For finishing ✨
• 🧅 25 g spring onion greens, finely sliced (⅓ cup / 0.9 oz) Original: 🧅 25 g spring onion greens, finely sliced (⅓ cup / 0.9 oz)
• ⚪ 5 g toasted sesame seeds (1 tsp / 0.18 oz) sesame Original: ⚪ 5 g toasted sesame seeds (1 tsp / 0.18 oz)
• 🌶️ chili oil, optional for serving

Preparation

• Salt the eggplant 🍆 Place the eggplant batons in a bowl, toss with salt, and let them rest for 15 min. Pat very dry with kitchen paper so they brown properly and do not turn watery in the pan. ✨
• Coat lightly 🌽 Sprinkle the eggplant with cornstarch and toss gently until the pieces are lightly coated. The coating should be thin, not heavy, so the eggplant becomes silky with a lightly crisp edge. 🥢
• Mix the sauce 🥣 In a small bowl, stir together the soy sauce, black vinegar, sugar, water or stock, cornstarch, and sesame oil until smooth. Keep it ready beside the stove because the final cooking goes quickly. 🍶
• Sear the eggplant 🔥 Heat the neutral oil in a wide wok or skillet over medium-high heat. Add the eggplant in a single layer and cook for 7–8 min, turning often, until golden, softened, and glossy. Remove to a plate. 🍆
• Cook the aromatics 🌶 In the same pan, add the garlic, ginger, spring onion whites, and doubanjiang. Stir-fry for 45–60 sec until intensely fragrant and the oil turns red and glossy. 🧄
• Glaze everything ✨ Return the eggplant to the pan, pour in the sauce, and toss gently for 1–2 min until the sauce thickens and clings to every piece. The eggplant should look dark, shiny, and silky, not dry. 🥢
• Finish and serve 🌿 Scatter over spring onion greens and toasted sesame seeds. Serve hot with steamed jasmine rice, with a few drops of chili oil if you want a deeper, spicier finish. 🍚

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