Sticky Garlic Eggplant 红烧茄子
Chinese deep-fried eggplant tossed in a sticky black bean and garlic sauce
- 500 g Eggplant
- 1/4 cup Cornstarch
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
Black Bean Garlic Sauce
- 1 cube Fermented Bean Curd
- 5 cloves Garlic minced
- 2 stalks Spring Onion diced
- 1 tsp Black Bean and Garlic Sauce I recommend Lee Kum Kee brand
- 1 tbsp Vegetarian Oyster Sauce I recommend Wan Ja Shan brand
- 1/2 tbsp Sugar
- Fresh Chillil optional
- Spring Onions optional
- Toasted Sesame optional
- Fried Crispy Shallots optional
Preparing The Eggplant
Chop eggplant into large pieces. Soak eggplant in water with a good pinch of salt for at least 30 minutes, try to submerge the pieces by using a heavy plate.
After 30 mins, pat dry.
In a separate large bowl, mix cornflour, salt, white and black pepper.
Toss the eggplant pieecs in cornflour mixture so every piece is coated generously on all sides with the flour mix.
Deep Frying Eggplant
Heat a few inches of frying oil in a deep pot or wok.
Use a cooking thermometer and heat oil until 180-190ºC. (Alternatively you can test if the oil is hot enough by dipping in put a wooden chopstick to the bottom of your oil. If lots of bubbles rise rapidly out of the tip of the chopstick, you're ready to fry.)
Fry eggplant pieces in batches for about 3-4 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.
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.
Add eggplant and fresh chilli to the sauce and stir lightly or toss until the eggplant pieces are evenly coated.
Garnish with freshly sliced spring onions and toasted sesame seeds!