Sichuan Braised Eggplant With Garlic

Ingredients

• 1 pound 5 ounces (600g) eggplants (1–2 large)
• Salt
• Cooking oil, for deep-frying
• 1 1/2 tablespoons Sichuan chile bean paste (see note)
• 1 1/2 tablespoons finely chopped garlic
• 1 tablespoon finely chopped ginger
• 10 tablespoons (150ml) hot stock or water
• 4 teaspoons superfine sugar
• 1 teaspoon Chinese light soy sauce
• 1 tablespoon Chinkiang vinegar (see note)
• 6 tablespoons thinly sliced scallion greens

Directions:

1. Cut the eggplants into batons about 3/4 inch thick and 2 3/4 inches long. Sprinkle with salt, mix well, and set aside for at least 30 minutes.
2. Rinse the eggplant, drain well, and pat dry with paper towels. Toss in a little cooking oil, then roast for 15–20 minutes in a 425°F (220°C) oven until golden.
3. Combine rest of ingredients for sauce. , pour it over the roasted eggplants and set aside to allow the flavors to mingle. Serve at room temperature.
4. Toss tofu in oil and cornstarch and bake (for 25-30 on airfry mode). add to sauce and serve with rice