Perhaps your new favorite bean dish:
The recipe is from “Asia – A Culinary Journey” by Jackie Passmore. You can make it completely vegetarian or possibly with a small amount of minced meat. I have since been made aware that at least in parts of China they also add salt fish.
Cut the melanzane into 2 cm cubes, mix well with the salt and leave in a sieve for at least half an hour so that water can drain off. On top, dab the pieces of eggplant a little bit.
Heat oil in a wok or large saucepan. Fry the minced meat until browned, then drain the fat and remove the meat from the saucepan. Return the cooking pot with the fat to the plate, add 1 tbsp sesame oil and stir-fry the eggplant pieces over medium heat for 3 min.
Add scallions, garlic and ginger and continue roasting until the melanzane begin to soften. Season with hoisin sauce, doubanjiang and vinegar and roast until the melanzane are just tender.
Stir the cornstarch (maizena) with the clear soup and pour the mixture to the melanzane. Let bubble briefly so that the cornstarch thickens. Drizzle 1 tbsp sesame oil over the top and serve on the spot.
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