Twice-cooked Yu Xiang Eggplant - Chef Recipe by Shu Liu

Ingredients

2 mini eggplants (400g)
1/4 cup vegan mince
1/2 Tbs doubanjian chilli bean paste
2 garlic cloves finely chopped
2 Tbs chopped ginger
2 Tbs vegetable oil
1 tsp salt
3 Tbs tapioca starch
2 Tbs light soy sauce
1 Tbs Chinese black vinegar
2 Tbs rock salt

Method

Eggplant:

Cut the surface of the washed eggplants, then soak in salty water for about 15 minutes. Take out and drain.

Coat with tapioca starch and deep fry in oil at 180 C for 5 minutes.

Bowl sauce:

Prepare a bowl and mix all the ingredients for the stir-fry sauce and set aside.

Heat 2 tablespoons of oil in a wok or pan and fry the eggplant until slightly browned by batches.

Heat another 1 tablespoon of oil in wok and fry vegan mince until crisp and browned. Add doubanjiang and continue cooking for 1 minute. Add garlic, green onion (white part) and stir fry until aromatic.

Mix well and stuff the eggplant with the sauce using a piping bag and serve immediately.

Recipe provided by Shu Restaurant