- Take half of a small eggplant, cut into 1/2 inch cubes and place in strainer. Salt and let drain for half hour, blot with paper towel to remove all excess moisture.
- Put enough oil in wok for deep frying. When oil is hot, carefully add a handful of eggplant. Don’t add all the eggplant at once or you will crowd the pan. I fried the eggplant in two batches. When brown, remove with slotted spoon and drain on paper towels. Drain off all oil and set aside.
- In mortar, smash two cloves garlic and add a heaping tablespoon of roasted chile paste. Mix together.
- Get wok hot again and add garlic chile paste, stirring continuously and then add a dash of Chinese wine (Shaohsing) and continue stirring. Turn heat to low and add the eggplant back, mixing the chile garlic paste through and then mash together lightly with a fork. Make sure you do not mash completely and all ingredients are mixed through. Serve at once.
Originally posted 2010-08-19 13:08:00.