Sichuan Garlic Eggplant

Ingredients

• Eggplant / Aubergine

  2 medium (500 g)

  $1.20

• Garlic

  4 cloves

  $0.16

• Ginger

  1 thumb-sized piece

  $0.14

• Spring onions

  2 stalks

  $0.18

• Soy sauce

  2 tbsp

  $0.09

• Rice Vinegar

  1 tbsp

  $0.04

• Dark Brown Sugar

  1 tbsp

  $0.03

• Cornstarch / Cornflour

  1 tbsp

  $0.03

• Shaoxing Cooking Wine

  1 tbsp

  $0.05

• Vegetable oil

  2 tbsp

  $0.09

• Chilli flakes

  1 tsp

  $0.05

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Cut eggplants into batons and toss lightly with 1 tablespoon of cornstarch to absorb moisture.

2. 2

   In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, shaoxing wine, chilli flakes, remaining cornstarch, and 3 tablespoons water to make the sauce.

3. 3

   Heat vegetable oil in a wok or deep skillet over high heat; fry eggplant pieces for 6 to 8 minutes until tender and lightly browned, then set aside.

4. 4

   In the residual oil, stir-fry minced garlic and ginger for 30 seconds until fragrant.

5. 5

   Pour in the prepared sauce mixture and simmer until it turns glossy and thickens, about 1 minute.

6. 6

   Return cooked eggplant to the wok, tossing vigorously to coat every piece in the garlicky glaze.

7. 7

   Garnish with finely sliced spring onions and serve immediately over steamed rice.