Szechuan Eggplant

Lovely! Takes quite a while to brown the eggplant but worth the wait. The sauce is delicious, not too salty. I didn't have mirin so I simply omitted it.

The key is definitely getting the eggplant nice and brown. This was so delicious. I will be making it often.

Omitted peppercorn, chilies, and chilli paste, and just used 1 Tbsp chilli crisp in sauce. Served with rice and baked tofu. Sprinkled a few cashews and cilantro to garnish. Takes a long time to make.

It was great but you really do need to carefully slice the eggplant and try to cook each side as much as possible. My "grill one side and stir up the rest" method resulted in more of a goopey result which was still good but not like the well-done pieces coated in sauce that I was hoping for. Pretty labor intensive but good if you can set aside the time for it