You can tell how much I’m enjoying eggplant right now.  A little chopping, and assembling ingredients gives you one of the best low effort/high flavour dinners, and likely to be in the rotation as long as the eggplant is growing out the back door!  If you love Mapo Tofu, you are going to really enjoy this – the eggplant gets so creamy and sucks up all the flavour in the sauce.

I roasted some cauliflower tossed with white miso paste, chile sauce, and olive oil – great to have a bit of a crunchy contrast – next time I might also scatter a few roasted peanuts over as garnish.

PORK

• 12 ounces ground pork
• 3 tsp water
• 2 tsp Shaoxing wine (or sake)
• 1 1/2 tsp cornstarch
• 1/4 tsp baking soda
• 1/4 tsp white pepper

Mix all ingredients together and allow to marinate while you do the rest of the prep.

INGREDIENTS

• 2 long Japanese eggplant (can use round eggplant but peel if the skin is too tough)
• vegetable oil
• 1/4 cup minced garlic
• 1/4 cup minced ginger
• 2 tsp Szechaun pepper (finely ground)
• 1/4 cup black bean sauce
• 1 1/2 cup chicken stock
• 2 tsp sugar
• 1 tsp toasted sesame oil
• 2 tbsp chile crunch (optional)
• 2 tsp corn starch mixed with 1/4 cup water for slurry

GARNISH

sliced scallions and roasted sesame seeds

METHOD

Just before you start cooking, cut the eggplant lengthwise and then into smaller (triangle?) pieces.  If you do this too early, they will discolor.

Heat wok over med high heat, and when it is starting to smoke add the eggplant in a single layer (do in batches if you have to).  Allow to sit undisturbed until you get some color on the eggplant pieces and then stir them up, and allow to caramelize a bit on all sides.  

After you’ve cooked all the eggplant, add 2 tbsp oil to the wok and saute the ginger for a minute, just until it starts to soften, then add the garlic.  Fry just until fragrant, (watch carefully, burnt garlic is bitter!).

Add the pork mixture and stir fry until it has been cooked through and lightly caramelized in bits.

Stir in the pepper and the black bean sauce.  Cook for one minute until it is bubbling, and add the chicken stock, chiile crisp (if you are using it), sugar and sesame oil.

Add the eggplant to the mixture and stir well.  Once it is all combined and boiling again, stir in the cornstarch slurry and just allow it to thicken and get nice and glossy.

Serve over fluffy white rice, garnished with green onions and toasted sesame seeds.

If you want to make this gluten free use sake or dry sherry in place of the Shaoxing wine, use gluten free chicken stock, and make sure your black bean sauce is gluten ffree (it is hard to find!).