Basil-Fragrant Eggplant | Connecticut Public

Ingredients

• 2 Asian long eggplants ((400g total))
• 1-3/4 cups plus 1 tablespoon water
• 2 tablespoons rice vinegar
• 1/4 teaspoon salt
• 1-1/2 tablespoons (10g) textured vegetable protein mince (TVP) 素肉丁
• About 1 cup neutral oil, (for frying)
• 1/2 teaspoon potato starch or cornstarch
• 8 garlic cloves, (minced, or 1 tablespoon peeled and minced ginger)
• 1 teaspoon Fermented Chili Paste 辣椒醬 ((above))
• 1 tablespoon dòubànjiàng (chili bean paste) 豆瓣醬
• 1/2 tablespoon light soy sauce
• 2 teaspoons granulated sugar
• 1 handful (about 15g) Taiwanese basil leaves 九層塔 (or Thai basil leaves)