Fragrant Eggplant
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Oh yeah, baby! Eggplant-lovers put this on your hit list. The fried crispness of the skin, the softness of the flesh, the sweetness of the honey, and the earthy depth of the fermented bean paste (a salty, savoury condiment made from ground soybeans) meld together to create something awesome. Black vinegar, also known as Chinkiang vinegar, is found on the tables at most Chinese dumpling restaurants and is readily available at supermarkets.
Recipe details
Serves: Recipe for 4.
Protein: Vegetarian
Ingredients
6 large eggplants (aubergines)
30 g (1 oz) salt
100 g (3½ oz) sugar
50 ml (1¾ oz) honey
50 ml (1¾ fl oz) Chinese black vinegar
7.5 cm (3 in) piece ginger, minced
1 garlic clove, minced
1 teaspoon chilli flakes
50 g (1¾ oz) fermented bean paste
2 finger-length red chillies, minced
400 g (14 oz) vegetable oil, for deep-frying
Rice flour
2 spring onions (scallions)
Sesame seeds
Method
Cut each eggplant into 6–8 wedges and then in a large bowl salt them and leave them for 20 minutes. This pulls out the moisture and makes them fry better.
In a saucepan combine the sugar and honey and bring to a boil over medium–high heat. Once the mixture coats the back on a spoon and the sugar is dissolved, remove from the heat and add the vinegar, soy sauce, ginger, half the chilli, garlic, chilli flakes and bean paste and whisk. Set aside.
In a large saucepan over a high heat, preheat the oil to 180°C (350°F). Gently squeeze the salt water from the eggplant and then roll in the rice flour to coat. Fry the eggplant at until crisp, then quickly roll though the sauce and garnish with the spring onion and sesame seeds and the remaining chilli.