Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chiles) Recipe

Ingredients (12)

• 1 pound 5 ounces (600g) eggplants (1–2 large)
• Salt
• Cooking oil, for deep-frying
• 1 1/2 tablespoons Sichuan chile bean paste (see note)
• 1 1/2 tablespoons finely chopped garlic
• 1 tablespoon finely chopped ginger
• 10 tablespoons (150ml) hot stock or water
• 4 teaspoons superfine sugar
• 1 teaspoon Chinese light soy sauce
• 3/4 teaspoon potato starch, mixed with 1 tablespoon cold water
• 1 tablespoon Chinkiang vinegar (see note)
• 6 tablespoons thinly sliced scallion greens