Fuchsia Dunlop's Fish-Fragrant Eggplant - Andrew Zimmern

Name: Fuchsia Dunlop's Fish-Fragrant Eggplant - Andrew Zimmern
Ingredients: 1 1/4 lbs (600g) eggplant; Salt; Cooking oil, for deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok); 1 1/2 tablespoons Sichuanese chilli bean paste, or Sichuan pickled chilli paste, or a mixture of the two; 1 tablespoon finely chopped ginger; 1 tablespoon finely chopped garlic; 2/3 cup (150ml) chicken stock; 2 teaspoons sugar; 3/4 teaspoon potato flour mixed with one tablespoon cold water; 2 teaspoons Chinkiang vinegar; 4 tablespoons finely sliced spring onion greens

andrewzimmern.com

Explore Fuchsia Dunlop's Fish-Fragrant Eggplant—transforming simple eggplant into an extraordinary dish with layers of pickled chili, garlic, and ginger. Perfect for Sichuan cuisine enthusiasts.

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Ingredients

1 1/4 lbs (600g) eggplant
Salt
Cooking oil, for deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
1 1/2 tablespoons Sichuanese chilli bean paste, or Sichuan pickled chilli paste, or a mixture of the two
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2/3 cup (150ml) chicken stock
2 teaspoons sugar
3/4 teaspoon potato flour mixed with one tablespoon cold water
2 teaspoons Chinkiang vinegar
4 tablespoons finely sliced spring onion greens