I have a large pantry and have more spices and ingredientsnthan most people. I was going to make a Sichuan type of eggplant dish and when it came time to do the recipe I realized that I didn’t even have half of the ingredients…….So I made my substitutions and some things I cut out and some things I added and I wound up with something delicious but not authentic. Serving size is difficult to judge…My guess is that you will get between 2-4 servings depending if you want a side serving or if you want to make this into a full meal.

Ingredients for around 3 servings

1 eggplant – cut in half long ways and scored one the top in diamond shapes

2 teaspoon red chili oil

2 oz gochujang

1 Tablespoon black bean paste

2 Tablespoons Shaoxing wine

2 Tablespoons red wine vinegar

4 teaspoons sugar

non stick spray

1 Tablespoon sesame seeds (for finishing)

1-2 scallions – cut thin diagonal (for finishing)

Directions

In a small mixing bowl mix together the oil, gochujang, black bean paste, Shaoxing wine, red wine vinegar, and sugar. Mix well. All this to a gallon Ziplock bag and place eggplant halves that have been scored cut side down win the bag. Leave this sit out on the counter for around 30 minutes.

Preheat oven to 400 degrees F.

Spray a baking sheet with non stock spray.

After 30 minutes place the eggplant halves cut side down on the baking sheet but reserve the liquid in the bag and put the bag to thee side.

The eggplants on the baking sheet go on a middle rack for 25 minutes. After 25 minutes the eggplant halves need to be turned to cut side up. Now pour reserved liquid over and into the eggplant halves. Put back in the oven till caramelized. (around 30 minutes)

Finish with sesame seeds and scallions.

Enjoy!