Sticky Garlic-Chili Eggplant with Scallions

By Sprig Originals ✓ · cooked up in Sprig

Silky planks of Chinese eggplant are shallow-fried until custardy inside, then tossed in the classic Sichuan yu xiang sauce — fermented chili bean paste, garlic, ginger, black vinegar and a whisper of sugar. It's savory, sour, faintly sweet and clings to every piece. Serve over steamed rice with a scatter of scallion greens.

Ingredients

• 1.5 lb Chinese or Japanese eggplant (about 3 slender eggplants)
• 1 tsp kosher salt
• 3 tbsp cornstarch
• 1/2 cup neutral oil, such as peanut or canola

• 1/3 cup water or unsalted vegetable broth
• 2 tbsp Chinkiang black vinegar
• 1.5 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1.5 tbsp granulated sugar
• 2 tsp cornstarch

• 2 tbsp doubanjiang (Sichuan fermented chili bean paste)
• 6 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely minced
• 4 scallions, white and green parts separated, thinly sliced
• 1 tsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes (optional, for extra heat)
• 4 cups hot steamed white rice, for serving

Instructions

1. Trim the eggplants and cut them into batons roughly 3 inches long and 3/4 inch thick. Toss with the 1 teaspoon kosher salt in a colander and let drain for 15 minutes, then blot very dry with paper towels — surface moisture will make the oil spit.
2. While the eggplant drains, whisk the sauce: in a small bowl combine the water or vegetable broth, black vinegar, soy sauce, Shaoxing wine, sugar and 2 teaspoons cornstarch until no lumps remain. Set within arm's reach of the stove along with the doubanjiang, garlic, ginger and scallion whites.
3. Toss the dried eggplant batons with the 3 tablespoons cornstarch until every surface is lightly dusted. Shake off the excess in a sieve.
4. Heat the neutral oil in a 12-inch skillet or wok over medium-high until it shimmers, about 350°F — a scrap of eggplant should sizzle immediately. Fry the eggplant in two batches, undisturbed for 2 minutes per side, 5 to 6 minutes total per batch, until deeply golden and collapsing-soft when pressed. Transfer to a paper-towel-lined plate.
5. Carefully pour off all but 2 tablespoons of oil. Lower the heat to medium and add the doubanjiang. Fry it for 45 to 60 seconds, pressing and stirring, until the oil turns brick red and smells toasty — do not let it scorch.
6. Add the garlic, ginger, scallion whites and red pepper flakes if using. Stir-fry for 45 seconds, until fragrant but not browned.
7. Re-whisk the sauce to resuspend the cornstarch and pour it in. Bring to a brisk simmer and cook 60 to 90 seconds, stirring, until it thickens to a glossy syrup that coats the back of a spoon.
8. Return the eggplant to the pan and fold gently with a spatula for about 1 minute, just until every piece is lacquered in sauce. Kill the heat, stir in the sesame oil and half the scallion greens.
9. Slide onto a platter, shower with the remaining scallion greens, and serve immediately over hot steamed rice.

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Nutrition (per serving, estimated)

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