Chinese Sticky Garlic Eggplant

Satisfying crispy chunks of eggplant covered in a sticky garlic sauce. Best served with freshly steamed rice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop eggplant into large pieces. Soak eggplant in water with a good bit of salt for at least 30 minutes, try to submerge the pieces by using a heavy plate. After 30 mins, pat dry.

Step 2

In a separate bowl, mix cornflour, salt, white and black pepper. Toss the eggplant pieces in cornflour mixture so every piece is coated generously on all sides with the flour mix.

Step 3

Heat a few inches of frying oil in a deep pot or wok. The oil is hot enough if you put a wooden chopstick in and lots of bubbles rise rapidly out of the chopstick. Fry eggplant pieces for about 3 minutes, turning so that the pieces cook evenly. I would suggest frying in small batches of 5-7 pieces if you have a small pot, or 8-10 pieces if you have a large wok, so that the oil doesn’t lose too much heat. Drain on paper towel and set aside.

Step 4

Mix black bean sauce, oyster sauce and sugar together in a small bowl and set aside. Heat 1 tbsp oil in a pan on medium heat. Cook spring onions until shiny, then add garlic and stir. Add the black bean sauce mix to the pan along with fermented bean curd until it has dissolved.

Step 5

Add eggplant and fresh chilli to sauce and stir lightly until the eggplant pieces are evenly coated! Garnish with freshly sliced spring onions and toasted sesame seeds!