Mapo Eggplant

Method

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1. Toss the aubergine batons with the 2 tablespoons of cornflour until lightly coated.

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2. Heat 3 tablespoons of the oil in a wok over high heat and fry the aubergine in two batches for 5 to 6 minutes each, until deeply browned and collapsing. Set aside.

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3. Lower the heat, add the last of the oil, and fry the doubanjiang for 60 to 90 seconds until the oil turns deep red and smells fragrant.

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4. Add the black beans, garlic and ginger and cook 30 seconds.

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5. Add the stock, soy, vinegar and sugar and bring to a simmer.

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6. Return the aubergine and simmer 4 minutes, spooning the sauce over so every piece is coated.

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7. Stir the cornflour slurry and pour it in, cooking 60 seconds until the sauce turns glossy and clings.

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8. Take off the heat and stir in the ground Sichuan pepper and sesame oil.

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9. Scatter with spring onions and serve immediately with rice.

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Chef’s Tips

• Fry the aubergine properly first. Undercooked, it never stops tasting spongy.
• Sichuan pepper goes in off the heat — its numbing compound breaks down over sustained heat.
• Pixian doubanjiang is worth seeking out; generic chilli bean sauce is sweeter and thinner.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Plenty of steamed rice
• A cooling cucumber salad
• Cold beer

Storage & Reheating

Refrigerate up to 3 days. Reheat in a hot wok with a splash of stock.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.