Sichuan-Style Sweet and Sour Eggplant

1. Make the Sauce

First, make the sauce by whisking together the stock or water, sugar, soy sauce, black vinegar, and 0.5 teaspoon of potato starch in a small bowl until everything is well blended.

2. Prepare the Eggplants

Next, prepare the eggplants by cutting them lengthwise into 3-inch sections, then into 0.5-inch wedges. To reduce their bitterness and prevent them from absorbing too much oil, soak the eggplant wedges in a mixture of 3 cups of water and 1.5 tablespoons of salt for about 15 minutes. Once soaked, drain and pat the eggplant wedges dry.

3. Fry the Eggplants

For the most crucial step, the frying, heat 1.5 cups of vegetable oil in a wok or skillet over medium-high heat until it reaches 375°F (190°C). Coat the eggplant wedges evenly in potato starch or cornstarch, then fry them in batches, ensuring not to overcrowd the pan. Fry each batch for 3-4 minutes until the edges are slightly golden and the skin becomes glossy purple and wrinkled. This frying process is essential as it transforms the eggplant into tender, buttery morsels that will absorb the sauce beautifully. Once fried, drain the eggplant on paper towels and pour the remaining oil into a heatproof container, leaving about 1 tablespoon in the wok.

4. Stir-Fry the Aromatics

With the wok still hot, stir-fry the Sichuan chili bean paste, garlic, ginger, and the white parts of the scallions over medium heat for about 30 seconds each, until they release their aromatic flavors and the oil turns a vibrant red.

5. Combine and Cook

Pour the sauce mixture into the wok, then fold in the fried eggplant wedges. Allow everything to simmer together for about 2 minutes, letting the eggplant absorb the flavors and the sauce thicken slightly.

6. Serve

Finally, transfer the eggplant to a serving plate and garnish with the green parts of the scallions. Serve immediately, enjoying the perfect balance of sweet, sour, and spicy flavors that define this Sichuan-style dish.