Fish Fragrant Eggplant 鱼香茄子

  • 450 g purple eggplants
  • 100 g minced meat (or reconstituted soy mince)
  • salt
  • oil (+ a splash of sesame oil for final touch)
  • 2 tbsp Sichuanese chili bean paste (豆瓣酱 -dou ban jiang)
  • 2 tsp fresh grated ginger
  • 3 tsp pressed garlic
  • 1/2 cup veggie broth
  • 1 tsp sugar
  • 1/2 tsp soy sauce
  • 1 tsp cornstarch
  • 2 tsp rice wine
  • 3 scallions, green parts only

  1. Cut the eggplants length-ways into 4 quarters and each part further into 4 even chunks. Sprinkle with salt and leave 30 minutes in a colander to loose some of the juices. Wash well and pat-dry with towel.
  2. In the wok, heat the oil until it begins to smoke. Add the eggplants and fry until golden. Set aside.
  3. Heat another tablespoon in the wok, add the mince, chili bean paste and stir-fry for couple of seconds; then add the garlic, ginger and fry until fragrant.
  4. Add the stock together with the sugar, soy sauce and let simmer for a few minutes.
  5. Add the eggplants and the scallions.
  6. Dissolve the cornstarch mixture in a tablespoon of water and add this mixture to the wok. Add the vinegar and cook until thickened. Remove from fire, add the sesame oil and serve over rice.