Szechuan Eggplant

Ingredients

1/2 kg small eggplant, cut into 1-inch cubes or thin slices
salt
2 tbsp peanut oil
2 cloves garlic, finely chopped
1 piece ginger (1-inch), peeled, finely chopped
4 scallions, thinly sliced
2 tbsp dark soy sauce
2 tbsp hot bean sauce or 1 teaspoon crushed dried chilies
1 tbsp yellow bean paste (optional)
2 tbsp dry sherry or rice wine
1 tbsp cider vinegar
1 tbsp sugar
chopped parsley, to garnish

Method

Place eggplant cubes in a plastic or stainless steel colander or sieve, placed on a plate or baking sheet. Sprinkle with salt and let stand 30 minutes. Rinse eggplant under cold running water and turn out onto layers of paper towels; pat dry thoroughly.

Heat wok until very hot. Add oil and swirl to coat wok. Add garlic, ginger and scallions and stir-fry 1 or 2 minutes or until scallions begin to soften. Add eggplant and stir-fry 2 or 3 minutes or until softened and beginning to brown.

Stir in remaining ingredients and 2/3 cup water and bring to a boil. Reduce heat and simmer 5 to 7 minutes or until eggplant is very tender, stirring frequently. Increase heat to high and stir-fry mixture until the liquid is almost completely reduced.

Spoon into a serving dish and garnish with parsley.

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