Sichuan-Style Braised Eggplant

7 October 2017 - Sichuan-style Braised Eggplant

Another eggplant dish ^-^

The recipe is from Serious Eats

Sichuan-style Braised Eggplant
serves 4

Kosher salt
680 grams Chinese or Japanese eggplants (about 3), trimmed, split into quarters lengthwise and cut into 3- to 4-inch lengths
2 red Thai bird chilies (or any small hot red chili)
3 Tbsp white vinegar or rice wine vinegar
2 Tbsp Shaoxing wine (or dry sherry)
1 Tbsp sugar
2 tsp soy sauce
1 Tbsp Chinkiang vinegar
1 1/4 tsp cornstarch
3 Tbsp vegetable oil
4 tsp minced fresh ginger
4 medium cloves minced garlic (about 4 tsp)
4 scallions, whites thinly sliced, greens cut into 1/3-inch segments
2 Tbsp Sichuan chili broad bean paste (Doubanjiang)
Roughly chopped fresh cilantro leaves, for garnish