Szechuan eggplants

Ingredients for 2 servings:

• 450 g eggplant(s)
• 100 g minced meat (pork)
• salt and pepper
• 4 tbsp oil
• 1 tbsp sesame oil
• ½ tsp pepper (Szechuan pepper)
• 2 tsp ginger, freshly grated
• 4 cloves garlic, finely chopped
• 1 tbsp sesame paste
• 120 ml vegetable stock
• 1 tsp sugar
• ½ tsp soy sauce
• 1 tsp cornstarch
• 1 tbsp water
• 2 tsp rice wine (Mirin)
• 3 spring onions, the chopped green part

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quarter the eggplants lengthwise, season generously with salt, and let stand for 30 minutes. Then rinse and pat dry. Heat both oils in a wok and fry the eggplant slices until golden brown. Then remove and set aside. Add the minced meat and sesame paste to the wok and fry for a few seconds. Add the grated ginger and chopped garlic and fry for a further 4 minutes. Add the eggplants, chopped shallots, Sichuan peppercorns, vegetable stock, sugar, and soy sauce. Mix the flour with 1 tablespoon of water and mirin. Add to the wok and cook for a further 2 minutes, stirring. Once thickened, remove from the heat and add sesame oil. Season with salt and pepper, if desired. Serve with chopped spring onion.