- 5 or 6 Japanese eggplant, cut in 1/2 lengthways, or 2 regular eggplant, cut into 1/6 lengthways & 1/2 sideways
- 50 ml & 2 Tbspn vegetable oil (used separately)
- 2 cloves garlic, finely chopped
- 2 cm knob ginger, finely chopped
- 3 spring onions, finely sliced
- 3 Tbspn shaoxing
- 3 Tbspn hot bean paste
- 2½ Tbspn dark soy sauce
- 100 ml rice vinegar
- 50g palm sugar, grated [or 65g crushed yellow rock sugar]
- ½ tspn ground Szechuan pepper
- Heat 50 ml oil in a wok style pan – very hot
- Fry the eggplants until golden brown – this doesn’t take that long. Discard the oil
- Heat 2 Tbspn oil in the pan – fry the shallots, ginger and garlic until fragrant.
- Add the shaoxing – heat to boil.
- Combine the chilli paste, soy, vinegar and sugar – add to the pan – bring to the boil – cook for two minutes.
- Add the eggplants, mash them slightly so they absorb more of the flavour – cook for two minutes.
- Turn onto a plate and scatter over some more chopped spring onions and ground Szechuan pepper
“Stolen” from Neil Perry