🥘 Ingredients
- eggplant 2 // Sliced in bite-sized pieces
- salt 1 tsp
- vegetable oil 5 tbsp // or sunflower oil
- Chinkiang vinegar 1 tbsp
- light soy sauce 2 tbsp
- sugar 1 tsp
- salt ½ tsp
- cornstarch 1 tbsp
- water 5 tbsp
- leek 6 cm // White part, sliced
- garlic 4 cloves // minced
- doubanjiang red bean paste 1 tbsp
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1Slice the eggplant and mix in a bowl with salt . Leave for 10 minutes to extract water. Prepare the rest of the ingredients. Pat the eggplant dry with kitchen paper. Heat vegetable oil in a wok over medium high heat. Fry the eggplant until it turns soft (5-7 minutes. This might take 2 batches). Remove the eggplant and set aside. In a bowl, mix the Chinkiang vinegar , light soy sauce , sugar , salt , cornstarch and water . Set aside. Remove the oil until 1 tbsp remains. Add leek and garlic and fry until fragrant. Lower the heat to medium and add the doubanjiang red bean paste . Fry and mix until it starts to become liquidy (about 40 seconds). Add the eggplant and mix well. Stir fry for another minute or so. Add the prepared sauce in the bowl. Fry until the sauce thickens, then quickly turn off the heat (don't overcook). Serve hot with steamed white rice and other dishes.