Geethu's Kitchen - Paru's Chinese Eggplant - Hot and Spicy

(based on this)

Ingredients

  1. 20-25 small (or ~15 medium/large or 4-5 long) Japanese eggplants, cut length-wise 2x3 (2x4 for larger ones) - should fill large old steel bowl
  2. 2 large red onions, chopped - should fill mummy steel bowl

  3. 1 ladle (1/4 cup, 4 Tbsp) canola oil
  4. 1 Tbsp 2 tsp crushed red pepper
  5. 4 Tbsp ginger-garlic paste OR 3 Tbsp Costco minced garlic + 2 Tbsp ginger paste
  6. 4 Tbsp of soy sauce
  7. 3 Tbsp hot bean sauce
  8. 3 Tbsp apple cider vinegar
  9. 2 tsp level salt

Method:

  1. Heat oil and fry the res crushed pepper flakes - HI
  2. Add onions, ginger and garlic and fry well for 4-5 minutes - HI
  3. Add the eggplants pieces and stir well - HI
  4. Continue frying for 10 20 min (add 2 Tbsp water as needed to deglaze) - MED
  5. Add the soy sauce, vinegar, hot bean sauce, salt and stir well for total of 10 min- MED
  6. Turn off the heat, drizzle the sesame oil over the beans.