Ingredients:
(2 persons as a main dish with rice or 4 as a part of a multicourse)
3 long purple eggplants (Chinese eggplants) – 400g, cut into 7-8 cm long pieces
100-150g minced pork (or beef)
20g chopped spring onions or leek
1 clove garlic, minced
½ to 1 tablespoon Doubanjiang (chili paste)
1 to 2 red small fresh chili, cut into small pieces, optional
½ to 1 teaspoon cornstarch with 2 tablespoons water (depending on the size of eggplant)
Sauce:
1 tablespoon soy sauce
1 tablespoon Chinese black vinegar (balsamic for substitute)
1 tablespoon sugar
Instructions:
Cut the eggplants and soak into salt water for 10 minutes.
Dry the eggplants and cover with the cornstarch.
Mix all the ingredients for the sauce.
Deep fry the eggplants until the color changes to light golden. Remove from the wok.
Add the oil and fry the meat until brown.
Add the dobanjiang paste and chopped fresh chili. Then add the garlic and fry until fragrant.
Add the deep-fried eggplant back to the wok and fry.
Put the sauce into the work and mix at the high heat very quickly.