This is a very common and popular dish in China and is one of the favourites at our cooking school. It is also our most requested recipe.
250g Eggplant (Aubergine) cut in 4cm lengths.
One Red Pepper and one green pepper
4 cloves of garlic
2 green spring onions
1 tablespoon Chili bean paste
4 tablespoons oil for cooking
2 teaspoons of oyster sauce, 1 teaspoon soy sauce, 1/2 tsp sugar, 1/2 tsp salt, sugar, water, sesame oil, 1 tsp of corn starch
Cut eggplant into 4 cm lengths then put in salty water for 10 minutes to get rid of the bitter flavour. Cut peppers into the same size pieces as the eggplant. Chop garlic into small pieces and cut spring onions in one inch pieces. Mix the cornstarch with a small amount of cold water.
Heat the wok to a medium heat and add 4 tablespoons of oil. Add the eggplant and cook until slighty soft and brown, move onto a plate.
Add the garlic and Chili Bean Paste and fry gently on a low heat
Return the eggplant to the wok and add water to cover the ingredients
Season with salt, oyster sauce, soy sauce and sugar.
When the eggplant is soft and the sauce is concentrated add then add the corn starch and mix to thicken.
Serve sprinkled with spring onions and a dash of sesame oil and white pepper.