Sichuan eggplant cooks in flavorful garlic sauce for the perfect combination of sweet & spicy.

Cut the eggplant into 1-inch pieces & place them into a mixing bowl. Toss with salt & let them to sit for 10 minutes.

Remove the excess moisture from the eggplant using a towel.

Return the eggplant to the bowl & add 1½ teaspoons of cornstarch; stir & set it aside.

Warm oil in a wok & add the reserved eggplant. Cook until golden brown. Remove & set them aside.

Heat the pan and add bean paste; cook for 30 seconds. Stir in the garlic, ginger, & dried red chilies.

Stir in the water, soy, sauce, & sugar. Simmer for 5 minutes, then add ½ teaspoon of cornstarch.

Return the eggplant to the pan. Let it simmer until the sauce thickens & the eggplant softens.

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