Crispy Baked Yuxiang Eggplant Fries with Chilli-Garlic Glaze

Method

1. Preheat the oven to 220 °C · 1× (oven, about 10 min) and line the tray with baking paper. Cut the eggplant into sticks 8 cm long and 1.5 cm thick, toss with the salt and leave while the oven heats to draw out moisture. For larger amounts, use 2 trays.

   Add in this stepEggplant 300 gSalt ½ tsp

   oven

2. Put the flour, beaten egg and panko into three shallow bowls, and rub part of the oil into the panko with your fingers (this makes it turn golden in the oven as if fried). Pat the eggplant dry with kitchen paper, coat in flour, then egg, then panko, and lay on the tray in a single layer without touching.

   Add in this stepAll-purpose flour 2 tbspEggs 1Panko breadcrumbs 60 gNeutral oil 1 tbsp

3. Drizzle part of the remaining oil evenly over the eggplant and bake in the preheated oven (oven, 220 °C · 1×) for 18 min, turning once halfway and swapping the trays if using 2. They are ready when deep golden, crisp and soft inside.

   Add in this stepNeutral oil 1 tbsp

   oven

4. While they bake, heat the last of the oil in a small pan over medium-low heat and stir-fry the doubanjiang, chopped garlic and chopped ginger for 1 min, until the oil turns red and fragrant.

   Add in this stepNeutral oil ½ tbspDoubanjiang (chilli bean paste) 2 tspGarlic cloves 2Fresh ginger 5 g

   medium-low heat

5. Mix the soy sauce, black vinegar, honey, cornstarch and water, pour into the pan and let it bubble over medium heat for 30 sec, until thick and glossy.

   Add in this stepLight soy sauce 2 tspChinese black vinegar (Chinkiang) 2 tspHoney 2 tspCornstarch ½ tspWater 40 ml

   medium heat

6. Pile the eggplant fries on a plate, drizzle with the glaze (or serve it on the side for dipping) and scatter with sesame seeds and sliced spring onion. Eat right away, before they soften.

   Add in this stepToasted white sesame seeds 1 tspSpring onions 1