Silky Braised Eggplant in Sweet-Sour Garlic Sauce

By Sprig Originals ✓ · cooked up in Sprig

Wedges of eggplant are shallow-fried until the flesh collapses into custard, then tossed in the classic Sichuan "fish-fragrant" sauce — chili bean paste, loads of garlic and ginger, black vinegar and just enough sugar to round it out. No fish anywhere near it, despite the name. Serve over hot rice and it disappears fast.

Ingredients

• 1.5 lb Chinese or Japanese eggplant (about 3 slender eggplants)
• 1 tsp kosher salt
• 2 tbsp cornstarch
• 1 cup neutral oil, for shallow frying

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

• 2 tbsp Pixian doubanjiang (fermented chili bean paste)
• 8 cloves garlic, finely minced
• 1.5 tbsp fresh ginger, finely minced
• 4 scallions, white and green parts separated, thinly sliced
• 1 tsp toasted sesame oil
• 4 cups cooked white rice, for serving

Instructions

1. Trim the eggplant and cut into batons about 3 inches long and 3/4 inch thick. Toss in a colander with 1 teaspoon kosher salt and let drain in the sink for 15 minutes; this collapses the sponge-like flesh so it drinks less oil.
2. Meanwhile, whisk the sauce: stir the water, black vinegar, soy sauce, sugar, Shaoxing wine and 2 teaspoons cornstarch in a small bowl until no lumps remain. Set beside the stove along with the doubanjiang, garlic, ginger and scallion whites.
3. Pat the eggplant thoroughly dry with paper towels — surface moisture will spit in the oil. Sprinkle with 2 tablespoons cornstarch and toss until every piece wears a thin dusty coat.
4. Heat 1 cup neutral oil in a 12-inch skillet or wok over medium-high until it reads 350°F (a piece of eggplant should sizzle vigorously on contact). Fry the eggplant in two batches, 3 to 4 minutes per batch, turning once, until deeply golden and completely soft when pressed. Drain on a rack or paper towels.
5. Carefully pour off all but 2 tablespoons of the oil. Return the pan to medium heat, add the doubanjiang, and fry 45 to 60 seconds, mashing it against the pan, until the oil turns brick red and smells toasty.
6. Add the garlic, ginger and scallion whites. Stir-fry 30 to 45 seconds, just until fragrant — do not let the garlic brown or the sauce will taste bitter.
7. Whisk the sauce again to re-suspend the cornstarch, pour it into the pan, and bring to a bubble, about 30 seconds, stirring until it thickens to a glossy, spoon-coating consistency.
8. Return the eggplant to the pan and fold gently for about 1 minute, 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, scatter with the remaining scallion greens, and serve immediately with hot white rice.

Chef's tips

Nutrition (per serving, estimated)

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