Ingredients:
- 3 cups canola oil
- 4 small Japanese eggplants, sliced in half lengthwise, and cut in half crosswise
- 10 suan miao (Chinese chives, blossoms discarded) or scallions, thinly sliced, plus more for garnish
- 4 cloves garlic, minced
- 1 (2″) piece ginger, peeled and minced
- 2 tbsp. douban jiang (Chinese red chile bean paste)
- 2 tbsp. light soy sauce
- 1 tsp. sugar
- 2 tsp. Chinkiang black vinegar, for garnish
- 1 tsp. sesame oil, for garnish
- Steamed rice, for serving