Szechuan Eggplant | Family Recipes

Ingredients

• 1 1/2 lbs Japanese Eggplant (about 4 x 10 inch eggplants)
• 2 teaspoons salt
• bowl of water
• 2 tablespoons cornstarch
• 2-4 tablespoons peanut oil (or wok oil)
• 4 cloves garlic, rough chopped
• 2 teaspoons ginger, finely minced
• 5-10 dried red chilies
• 1 teaspoon Szechuan peppercorns (or sub regular peppercorns)
• 1/4 cup soy sauce or low sodium soy sauce
• 1 tablespoon garlic chili paste (or sub 1 teaspoon chili flakes)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon Chinese cooking wine (or mirin)
• 3 tablespoons sugar, brown sugar, coconut sugar, maple syrup or alternative
• 1/2 teaspoon five spice