Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of Chinese eggplant into 1-inch thick rounds and toss them with 2 tablespoons of coarse sea salt in a colander set over a bowl, allowing the eggplant to drain for 20 minutes to draw out excess moisture.

2. 2

   After 20 minutes, thoroughly rinse the salted eggplant slices under cold water to remove excess salt, then pat them completely dry with paper towels.

3. 3

   Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering, then add the dried eggplant slices and stir-fry for 5-7 minutes until softened and slightly browned before removing them from the wok and setting aside.

4. 4

   Add the remaining 1 tablespoon of vegetable oil to the wok, then add 4 cloves of minced garlic, 1 inch of grated fresh ginger, and 2 tablespoons of rinsed and roughly chopped fermented black beans, stirring for 30 seconds until fragrant.

5. 5

   Return the cooked eggplant to the wok and add 2 tablespoons of light soy sauce, 1 tablespoon of Chinkiang vinegar, and 1 teaspoon of granulated sugar.

6. 6

   Stir-fry everything together for another 2-3 minutes, ensuring the eggplant is fully coated in the sauce.

7. 7

   Remove the wok from the heat and stir in 2 chopped scallions and 1 teaspoon of red chili flakes if using, then serve immediately.