Spicy eggplant with bean paste sauce

This spicy Chinese style eggplant side dish is a great accompaniment for rice, fish and seafood. 

INGREDIENTS: (for 4 people as a side dish or 2 as a main)

- 2 Chinese eggplants (cut into bite size strips or circles)

- 1 clove of garlic (minced)

- 1/2 tbs ginger (minced)

- 2 medium green chili (or 1 jalapeño) (sliced)

- 1 green onion (sliced)

- 1 tbs black vinegar 

- 1/2 tbs sugar or plum extract (maesil)

- 1 tsp soy sauce 

- 1 tbs Chinese soybean paste or miso and doenjang 

- 1/4 tsp ground Sichuan pepper corns 

- 1/4 tsp ground cumin 

- 1 tsp chili flakes 

- 1/4 tsp MSG (optional) 

- maggi sauce (optional)

DIRECTIONS:

1. Heat your wok on medium high heat and add oil of your choice. Cook your garlic, chilies, white part of the green onion, and ginger until fragrant.
2. Season with cumin, chili flakes and Sichuan peppercorns. Cook until fragrant.
3. Add soy sauce, vinegar, and cook for 1 minute.
4. Add your chopped Chinese eggplant and cook for 2 minutes. 
5. Add half of a cup of water and dilute your bean paste in the sauce and add your maggi sauce and sugar. 
6. Cover and simmer for 5 to 8 minutes or until the eggplant is nice and tender.
7. Top with green onions and sliced chili peppers.
8. Serve hot with rice of choice.