1. Submerge eggplant in a bowl filled with ice water for 5 minutes. 2. Meanwhile, heat oil in a 14" flat-bottomed wok over medium-high heat. 3. Drain eggplant, dry thoroughly with paper towels, and add all to the oil. Cook until just soft and golden, about 3 minutes. 4. Using a slotted spoon, transfer eggplant to a bowl, cover with boiling water, and let sit for 3 minutes. Drain; dry with paper towels. 5. Discard all but ΒΌ cup oil in wok; return to medium heat. 6. Add sugar; stir until sugar dissolves and mixture looks like separated peanut butter. 7. Add 1 tablespoons chili paste, tomato paste, bay leaf, and anchovy; cook for 1 minute. 8. Add sachet of spices, stock, 1 teaspoons peppercorns, dark soy sauce, fennel seeds, and chiles; boil. 9. Cook until reduced by half, about 15 minutes; discard bouquet garni. 10. Add remaining chili paste, wine, fish sauce, and garlic; cook for 1 minute. 11. Add eggplant; fold into sauce. 12. Transfer to a plate; garnish with remaining peppercorns, dill, chives, and chili oil. ---------------------------------------------------------------------------
Nutrition
Ingredients
