Sichuan Style Braised Eggplant With Pickled Chilies and Garlic Yu Xiang Qie Zi Recipe

Ingredients

• Kosher salt
• 1 1/2 pounds Chinese or Japanese eggplants (about 3), trimmed, split into quarters lengthwise and cut into 3- to 4-inch lengths
• 2 red Thai bird chilies (or any small hot red chili)
• 3 tablespoons white vinegar or rice wine vinegar
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon sugar
• 2 teaspoons soy sauce
• 1 tablespoon Chinkiang vinegar (use a not-too-fancy balsamic vinegar in its place if unavailable)
• 1 1/4 teaspoons cornstarch
• 3 tablespoons vegetable oil
• 4 teaspoons minced fresh ginger
• 4 medium cloves minced garlic (about 4 teaspoons)
• 4 scallions, whites thinly sliced, greens cut into 1/3-inch segments
• 2 tablespoons Sichuan chili broad bean paste (Doubanjiang)
• Roughly chopped fresh cilantro leaves, for garnish

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