Chinese Style Garlic Eggplant

INGREDIENTS

28 oz eggplants 2 medium-sized
8 fl oz veggie stock or 1/2 veggie stock cube + 1 cup water, or just 1 cup water
0.4 oz ginger or ginger paste
0.8 oz garlic 3 cloves, or use 3 teaspoon paste
0.4 oz chili pepper 1 pepper
1.3 oz spring onions 2 stalks
1/2 tablespoon Szechuan peppercorns
2 tablespoon sesame oil
2 tablespoon miso
1 tablespoon soy sauce
1 tablespoon sugar
1/2 teaspoon sesame seeds just to sprinkle, use more or less to taste, optional

INSTRUCTIONS

Step 1: Prepare the eggplant

Chop the eggplant into 1-inch cubes, salt, and set aside for 20 minutes. I like to do this in a colander to naturally drain. You can also lightly pat the pieces with a kitchen towel to remove any excess water (and salt).

1. Finely chop the chilies. You can adjust the amount of heat by using less chili and/or removing the seeds from the chilies.

2. Finely chop the spring onion and grate or mince the garlic and ginger (or use ginger paste and garlic paste).

3. Prepare the stock by combining the stock cube with water and just lightly crush the peppercorns. I did this in a mini mortar and pestle, but you could also place them in a bag and crush them with a rolling pin.

1. In a large skillet, heat the oil over medium heat with the crushed peppercorns.

2. Once hot, remove the larger pepper pieces and add the chili, garlic, and ginger, stirring for a minute.

3. Add the eggplant and stir-fry for a further two minutes.

4. *If you want more of a smoky flavor, you can first grill the eggplant until slightly crispy and smoky. Then add it to the pan in the last few m minutes of cooking the sauce. Alternatively, lightly toss the eggplant in cornstarch before pan-frying in a bit of oil (without the sauce) for stovetop slightly smoky flavor.*

5. Add the stock, sugar, soy, and miso, and stir to combine. Then cook for between 10-15 minutes, or until softened with a reduced sauce.

6. *If you want the sauce to be thinner, add a little more water or stock to your preference.*

7. Give the Chinese garlic sauce a taste and adjust any ingredients (salt, sugar, chili, etc.),

8. Finally, top with the green onions and some sesame seeds before serving. This Chinese eggplant stir-fry is best enjoyed over rice or noodles for a simple, healthy meal!