This was fantastic! Didn't have red chili bean paste, so substituted sambal olek. And added a bit of vinegar to the saude. Beautiful combination. Definitely a keeper. And the soaking is brief, not much work at all. Goes great with red rice and a side of cprmstarcj-dipped fried tofu.
Yu Xiang Qie Zi (Sichuanese Fried Eggplant)
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique (described in Kellie Evans's article Eggplant Essentials), for this classic dish. See Matt Gross's article Flavors of Sichuan for information on hard-to-find ingredients.
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Credit: Ariana Lindquist
INGREDIENTS
3 cups canola oil4 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
INSTRUCTIONS
1. Heat oil in a 14" wok to 350°. Using a knife, score the eggplant flesh or skin in a crosshatch pattern, about ⅙" deep. Submerge eggplant in ice water for 5 minutes. Drain eggplant and dry with paper towels; add to oil. Cook until slightly tender, 2–3 minutes. Using a slotted spoon, transfer to a bowl; cover with boiling water and let sit for 3 minutes. Drain and dry; set aside.2. Discard all but ¼ cup oil in the wok; return to medium-high heat. Add chives, garlic, and ginger; cook until soft, 3–5 minutes. Add chile bean paste, soy, and sugar; bring to a simmer. Add eggplant and cook for 2 minutes more. Transfer to a platter; garnish with chives, vinegar, and sesame oil. Serve with rice.
 Recipe - Saveur.com){kind=link}