Crispy Sichuan Eggplant Recipe

Toss the eggplant wedges with 1 teaspoon of salt in a large bowl, then let them sit for 15 minutes to draw out excess moisture.

Rinse the eggplant wedges under cold water, pat them thoroughly dry with paper towels, and toss them with cornstarch until evenly coated.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add the coated eggplant in a single layer and cook for 6 to 8 minutes, turning occasionally, until the edges are golden brown and crispy.

Remove the eggplant from the pan and set it aside on a plate, then add the remaining 1 tablespoon of oil to the same pan.

Add the minced garlic, ginger, and the white parts of the green onions, stir-frying for about 30 seconds until highly fragrant.

Stir in the chili bean paste, soy sauce, black vinegar, sugar, and water, letting the sauce simmer for 1 minute to thicken slightly.

Return the crispy eggplant to the skillet, tossing gently for 1 minute until every piece is well-coated in the glossy, spicy sauce.

Garnish with the green parts of the green onions and serve immediately over warm steamed rice.