Spicy Bean Paste Eggplant

Method

Cut aubergines into 5cm chunks and deep-fry in hot oil in batches until golden and tender, approximately 3-4 minutes per batch; drain on kitchen paper. In a wok, heat 2 tablespoons of oil and fry Sichuan peppercorns and chilli flakes for 30 seconds until fragrant, then add minced garlic and ginger, stirring constantly for 1 minute. Stir in the doubanjiang paste and cook for 2 minutes to release its flavours. Add the fried aubergines, soy sauce, black vinegar, sugar and stock, then simmer gently for 3-4 minutes. Mix cornflour with 2 tablespoons water to form a slurry and stir into the wok until the sauce thickens, then finish with sesame oil and scatter with spring onions before serving.