鱼香茄子Yu-Hsiang Eggplant

(Air-Fryer Version)

Ingredients:
   3 tbsp             Grapeseed Oil
   2 no                  Eggplants, cut into 3 cm pieces
   4 cm                 Chopped Ginger
    3 cloves           Chopped Garlic
1/2 tsp                 Ground Sichuan Peppercorns
    3 stalks           Spring Onions, cut into 3 cm lengths
Spicy Sauce:
       2 tbsp           Chili Bean Sauce
1 1/2 tbsp            Light Soy Sauce
1 1/2 tbsp            Brown Sugar
1 1/2 tbsp            Jingjiang Vinegar or Rice Wine Vinegar
        2 tsp            Sesame Oil
   1/4 cup             Chicken Broth or Water
       2 tsp             Cornflour
Method:
1)  To make spicy sauce, whisk together all the ingredients in a bowl. Set aside.
2)  Preheat air-fryer at temp. 180 C for 5 minutes.
3)  Well mix 1 tbsp of oil with eggplant, place eggplants into the air-fryer to air-fry for 5 minutes or until golden. Set aside.
4)  Heat 2 tbsp of oil in a pan or wok, add in ginger, garlic and peppercorns to cook for 1 minute or until fragrant.
5)  Put eggplants into pan or wok with spring onion continue to cook for a further minute.
6)  Pour in spicy sauce and toss to combine.
7)  Dish out and serve with rice.