Sichuan Fish-Fragrant Eggplant with Garlic and Ginger

Wash and trim the eggplants. Cut them into 2-inch long, 1/2-inch thick strips. Place the eggplant in a bowl and toss with 1/2 teaspoon of salt; let sit for 10 minutes to draw out moisture, then pat dry thoroughly with paper towels.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the dried eggplant strips and stir-fry for 5-7 minutes until softened and lightly browned. Remove the eggplant from the wok and set aside.

Reduce heat to medium. Add the minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant. Add the doubanjiang and stir-fry for 1 minute until the oil turns red and fragrant.

Return the eggplant to the wok. Add the chicken broth, Chinkiang vinegar, sugar, and ground Sichuan peppercorns. Bring the mixture to a simmer and cook for 3-5 minutes, allowing the eggplant to absorb the flavors.

Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency. Taste and adjust seasoning if needed.

Transfer the Sichuan Fish-Fragrant Eggplant to a serving dish and garnish with sliced green onions. Serve immediately.