Chinese Eggplant With Spicy Szechuan Sauce

Ingredients

• 1 1/2 pounds Japanese eggplant about 4 x 10 inch eggplants
• 2 teaspoons salt
• 1 bowl water
• 2 tablespoons cornstarch
• 4 tablespoons peanut oil or wok oil
• 4 cloves garlic rough chopped
• 2 teaspoons ginger finely minced
• 5 dried red chilies
• 1 teaspoon Szechuan peppercorns or sub regular peppercorns
• 1/4 cup soy sauce
• 1 tablespoon garlic chili paste or sub 1 teaspoon chili flakes
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon Chinese cooking wine or mirin
• 3 tablespoons sugar brown sugar, coconut sugar, maple syrup or alternative
• 1/2 teaspoon five-spice

Nutrition

• Calories : 270 calories
• Carbohydrate : 28 grams
• Fat : 17 grams
• Fiber : 6 grams
• Protein : 3 grams
• SaturatedFat : 3 grams
• Sodium : 2080 milligrams
• Sugar : 13 grams