Chinese Chilled Fried Eggplant Salad

• 2 Eggplant (slim Japanese type)
• 1 dash Red chili pepper
• 1 tbsp Soy sauce
• 1 tbsp Vinegar
• 1 tbsp Mirin
• 1/2 tbsp Sesame oil
• 1 tsp Doubanjiang
• 1 tsp Sugar
• 1/2 stalk Japanese leek
• 1 clove Garlic
• 1 thumb's worth Ginger

1. Mince the Japanese leek, garlic, and ginger, put them in a bowl, add the rest of the sauce ingredients, and mix well.
2. Chop the eggplant into 1.5 cm rounds, then saute in heated vegetable oil.
3. When browned, transfer to a paper towel to absorb excess oil, then immerse in the sauce from Step 1.
4. Thoroughly coat the eggplant, allow it to cool, then store in the refrigerator to chill.
5. Transfer to a serving dish, garnish with finely chopped red chili pepper, then serve.

slim japanese type, red chili pepper, soy sauce, vinegar, mirin, sesame oil, doubanjiang, sugar, stalk japanese, clove garlic, ginger

Taken from cookpad.com/us/recipes/155877-chinese-chilled-fried-eggplant-salad (may not work)