Garlic Sichuan Eggplant

I absolutely love spicy food. Any time I go to Thai or Chinese restaurants, spicy Sichuan style eggplant is one of my favorite dishes. This recipe is super easy to make at home, but I must warn you that the heat level is no joke. I got the recipe from Serious Eats, as I get so many wonderful recipes. It's spicy and easy and super delicious.

Ingredients

• Kosher Salt
• 1 1/2 lbs Japanese eggplant, cut lengthwise into quarters and then into 3 inch lengths
• 2 Thai chilis
• 3 Tbsp rice vinegar
• 2 Tbsp Shaoxing wine
• 1 Tbsp sugar
• 2 tsp soy sauce
• 1 Tbsp cheap balsamic vinegar
• 1 1/4 tsp cornstarch
• 4 tsp minced ginger
• 4 tsp minced garlic
• 4 scallions, white parts sliced thin and green cut into 1/2 inch pieces
• 2 Tbsp gochujang
• chopped cilantro

Directions

1. Dissolve kosher salt in 2 quarts of water. Place eggplant in water, skin side up, and allow to soak for 10-20 minutes
2. Heat rice vinegar in small pan and pour atop sliced Thai chilis. Let steep for 5 minutes.
3. Add wine, sugar, soy and balsamic to chilis. Add corn starch and set aside
4. Remove eggplant from the water and let try on paper towels
5. Heat vegetable oil in a wok until smoking. Add eggplant and cook until browned on all sides. Push to the sides of the wok and add ginger, garlic and white parts of scallions to the center. Cook until fragrant.
6.  Add gochujang and stir again. Add chili sauce mixture. and stir to coat the eggplant until well glazed. Adjust with water as necessary and serve with rice or tofu.