Yu Xiang Qie Zi

I LOVE eggplant, anyway you want to fix it. Simply fried, breaded and fried, smothered in cheese and tomato sauce or cooked any type of Asian style. This Chinese method of cooking eggplant is one of my favorites. So yummy.

Yu Xiang Qie Zi (Sichuanese Fried Eggplant)

3 cups canola oil

4 small Japanese eggplants, sliced in half lengthwise, and cut in half crosswise

10 suan miao (Chinese chives, blossoms discarded) or scallions, thinly sliced, plus more for garnish

4 cloves garlic, minced

1 2-inch piece ginger, peeled and minced

2 tablespoons douban jiang (Chinese red chile bean paste)

2 tablespoons light soy sauce

1 teaspoon sugar

2 teaspoons Chinkiang black vinegar, for garnish

1 teaspoon sesame oil, for garnish

Heat oil in a wok to 350 degrees F. 

Slice eggplant in half lengthwise, then cut in half crosswise. Using a knife, score the eggplant flesh or skin in a crosshatch pattern, about 1/4-inch deep. Submerge eggplant in ice water for 5 minutes. Drain eggplant and dry with paper towels; add to oil. Cook until slightly tender, 2–3 minutes. Using a slotted spoon, transfer to a bowl; cover with boiling water and let sit for 3 minutes. Drain and dry; set aside.

Discard all but 1/4 cup oil in the wok; return to medium-high heat. Add chives, garlic, and ginger; cook until soft, 3–5 minutes. Add chile bean paste, soy, and sugar; bring to a simmer. Add eggplant and cook for 2 minutes more.

Transfer to a platter; garnish with chives, vinegar, and sesame oil. Serve with rice.