Spicy Caramelized Hong Shao Eggplant
Ingredients
- 2 medium eggplants (Japanese variety preferred)
- 1/2 cup oil (for frying)
- 1 red chilli
- 3 garlic cloves
- 1 shallot
- 2 tbsp sugar
- 1 tsp chilli bean paste (optional)
- 1 tbsp tomato paste
- 3 tbsp soy sauce
- 2 tbsp Chinese rice wine
- chives
- 1 tbsp Chinese spicy oil
Preparation
Cut the eggplants into sticks and chop the garlic and shallot thinly.
Heat oil in a large wok over medium-high heat.
Add the eggplant to the hot oil and cook until just soft and golden (4-8 minutes).
Using a slotted spoon, transfer eggplant to a bowl lined with paper towel and set aside.
Discard all but 2 tbsp oil in wok and return to medium heat.
Add garlic, shallot, and chilli, then fry for one to two minutes.
Add the eggplant, sugar, bean paste, tomato paste, soy sauce, and rice wine, then fry for 5 more minutes stirring constantly.
Pour some Chinese spicy oil and serve with chives.