SERVES 2
INGREDIENTS
5 Chinese eggplant, quartered lengthwise, cut into 3" pieces
3 cups canola oil
3 tbsp. light brown sugar
2 tbsp. Chinese chili bean paste
1 tbsp. tomato paste
1 bay leaf
1 oil-packed anchovy filet, finely chopped
1 sachet of spices (5 whole cloves, 4 whole star anise, 2 pods black cardamom, one 4" strip peeled orange zest, and 1 stick cinnamon, halved, wrapped in cheesecloth and tied with kitchen twine)
2 cups chicken stock
1½ tsp. Szechuan peppercorns, crushed
1½ tsp. dark soy sauce
1 tsp. fennel seeds
2 chiles de árbol, stemmed
2 tbsp. Chinese cooking wine
12 tsp. fish sauce
3 cloves garlic, mashed
1 tbsp. finely chopped dill
1 tbsp. finely chopped chives
¼ cup hot sesame chili oil
INSTRUCTIONS
Submerge eggplant in a bowl filled with ice water for 5 minutes. Meanwhile, heat oil in a 14" flat-bottomed wok over medium-high heat. Drain eggplant, dry thoroughly with paper towels, and add all to the oil. Cook until just soft and golden, about 3 minutes. Using a slotted spoon, transfer eggplant to a bowl, cover with boiling water, and let sit for 3 minutes. Drain; dry with paper towels.
Discard all but ¼ cup oil in wok; return to medium heat. Add sugar; stir until sugar dissolves and mixture looks like separated peanut butter. Add 1 tbsp. chili paste, tomato paste, bay leaf, and anchovy; cook for 1 minute. Add sachet of spices, stock, 1 tsp. peppercorns, dark soy sauce, fennel seeds, and chiles; boil. Cook until reduced by half, about 15 minutes; discard bouquet garni. Add remaining chili paste, wine, fish sauce, and garlic; cook for 1 minute. Add eggplant; fold into sauce. Transfer to a plate; garnish with remaining peppercorns, dill, chives, and chili oil.
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