From, The food of Sechuan, by Fuchsia Dunlop (p. 266):
Ingredients
- 600g eggplants
- 1.5 TBSP. Sichuan chili bean paste (Toban Djan/Doubanjiang)
- 1.5 TBSP. chopped garlic
- 1 TBSP. finely chopped ginger
- 150mL hot stock or water
- 4 tsp. superfine sugar
- 1 tsp. light soy sauce
- 3/4 tsp. potato starch + 1 TBSP. cold water
- 1 TBSP. Chinkiang vinegar
- 6 TBSP. thinly sliced scallion greens