Sichuan Eggplant

• servings: 6
• active time: 35 minutes
• total time: 45 minutes

Ingredients

1 pound eggplant (cut into thick slices)

2 tablespoons salt

1/2 cup cornstarch

1/4 cup avocado oil

2 tablespoons doubanjiang

2 tablespoons minced garlic

1 tbsp minced ginger

2 scallions

2/3 cup chicken stock (or water with ~tsp or chicken bouillon)

1 tbsp sugar

1 tsp soy sauce

1 1/2 tablespoons Chinkiang vinegar

1 tsp of cornstarch + 1 tbsp of water or more to make slurry

Optional: msg to taste

Directions

Eggplant

1. In a large mixing bowl, combine salt with enough warm water to cover sliced eggplants. Stir then cover with a plate or lid and press down to ensure all the eggplant is submerged. Let it sit for 15-20 minutes.

2. Drain the salty water, then rinse the eggplant with cold water and squeeze or pat dry.

3. Add enough cornstarch to the bowl and mix well to coat each piece evenly.

4. Add oil to pan and fry each piece of eggplant for ~2 minutes on each side until golden brown with slightly wrinkled skin. Transfer to a paper towel-lined plate.

5. In same pan with some oil can used leftover oil. Add the doubanjiang and cook until the oil turns red.

6. Add the ginger, garlic, and scallion whites, and fry for 1 minute.

7. Add chicken stock or water (with chicken bouillon), sugar, soy sauce, and Chinkiang vinegar. Bring it to a boil, then reduce the heat to low.

8. Add the fried eggplant and simmer until eggplant is well incorporated.

9. Mix the cornstarch with 1 tablespoon of water, then stir it into the sauce to thicken.

10. Top with scallion greens and serve.

Nutrition

• Calories: 261 kcal
• Total Fat: 15 g
• Saturated Fat: 1 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.1 g
• Cholesterol: 1 mg
• Sodium: idk
• Total Carbohydrate: 29 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 3 g