Charred Sichuan-Style Eggplant

Name: Charred Sichuan-Style Eggplant
Cuisine: Asia, Chinese
Ingredients: ⅓ cup plus 3 tablespoons, vegetable oil, divided; 2 , garlic cloves, sliced thin; 15 , bird chiles, ground fine (1½ tablespoons); 1 (½-inch) piece, fresh ginger, peeled and sliced thin; 1 , star anise pod; ¼ cup, hoisin sauce; ½ cup fermented black, beans; 2 tablespoons plus ¼ cup, Shaoxing Chinese rice wine, divided; 1 tablespoon, sugar; 2 large Japanese, eggplants (1½ pounds), sliced in half lengthwise then cut crosswise into 1½-inch pieces; 1 teaspoon, kosher salt; 1 , green bell pepper, stemmed, seeded, and cut into 1-inch pieces; ¼ cup, water; 6 , scallions, green parts cut into 1-inch pieces, white parts sliced thin, divided; 12 sprigs fresh, cilantro, cut into 2-inch pieces

Side Dishes
Asia
Chinese
Fruits & Vegetables
Vegetables

Charred eggplant in a spicy, savory vegetarian stir-fry with an assist from your microwave. Seriously.

SERVES 2 to 3

TIME 1 hour

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