Mapo eggplant

Instructions

1. For the Sichuan bean oil, place the Sichuan peppercorns in a dry frying pan and shake over medium heat until fragrant. Transfer to a spice grinder and blitz until fine. Heat the oil in a small frying pan over medium heat. Add the fermented black bean and stir for 1 minute, then remove from the heat and stir in the ground Sichuan peppercorn.
2. Strain the mushrooms, reserving the soaking water, then trim off the woody stems and finely chop.
3. Heat the oil in a large heavy–based frying pan over medium heat. Add the mushrooms, garlic, ginger, shallot, chilli and sugar and stir for 3 – 4 minutes or until fragrant. Reduce the heat to low, add the sundried tomato, chilli bean sauce, five spice tofu and 150 ml of the reserved mushroom soaking water. Dissolve the kuzu in 1 tablespoon water, then whisk into the mushroom mixture and simmer until slightly thickened.
4. Heat the extra oil for deep–frying in a heavy–based saucepan to about 175˚C. Using a sharp knife, lightly score the eggplants all over in small intervals, then cut in half lengthwise and then in half on the diagonal. Fry the eggplant pieces for about 1 minute or until lightly coloured, then drain on paper towel. Drop into the mapo sauce, gently stir to combine, then transfer to a serving plate and spoon the black bean oil over the top. Garnish with the coriander and chives and serve.