• 1 1/4 lbs (600g) eggplant
• Salt
• Cooking oil, for deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
• 1 1/2 tablespoons Sichuanese chilli bean paste, or Sichuan pickled chilli paste, or a mixture of the two
• 1 tablespoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• 2/3 cup (150ml) chicken stock
• 2 teaspoons sugar
• 3/4 teaspoon potato flour mixed with one tablespoon cold water
• 2 teaspoons Chinkiang vinegar
• 4 tablespoons finely sliced spring onion greens

1. Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.
2. In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.
3. Drain the deep-frying oil, rinse the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).
4. Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.

This would probably normally be done with “Japanese” eggplants - the smaller but long purple ones. Do note the lack of soy sauce: we've done this without the salting stage and put some dark soy in. For bento skip the stock and thickening stages to keep it drier to be more suitable.

Personal opinion: deep frying wasn't really necessary if you don't want to heat that much oil, though a good stove probably would of been better to prevent the eggplants soaking in so much.