300 g ground pork
4 tbsp rice wine
600 g long slim eggplants (about 1 1/2" in diameter)
3 large eggs
20 g corn starch + 2 tsp corn starch
40 g scallions (or leeks), minced
40 g ginger, minced
4 garlic cloves, minced
1-2 tsp chili black bean sauce (or more to taste)
2 tbsp sugar
2 tbsp rice vinegar
2 tsp soy sauce
vegetable oil for frying
Season pork with salt and mix with 1 tbsp rice wine. Peel the eggplant and cut into 1 - 1.5 cm thick slices.
Make a deep cut into each eggplant slice, but do not cut through completely. (I placed the eggplant slices between two chop sticks. That made the process of cutting much faster and easier as the knife was stopped automatically before cutting completely through the slice.)
Stuff the eggplant slices with minced pork, using about 1-2 tsp per piece.
Whisk together eggs and 20 g corn starch. Mix together 2 tsp corn starch, 4 tbsp water, 3 tbsp rice wine, sugar, vinegar, and soy sauce. Heat the frying oil in a wok or pot. It is hot enough when bubbles are building on an inserted wooden spoon. Dip the stuffed eggplant pieces in the egg mixture and fry until golden brown, about 1 1/2 minutes per side. Drain on paper towels and keep warm. Pour all but 1-2 tbsp oil from the pot. Add bean sauce, ginger, and garlic. Stir-fry for 30 seconds. Add sauce, bring to a boil, immediately add the scallions and remove from heat. Serve eggplant bites with the sauce and Beijing-Style Cucumber Salad.
(adapted from "Die echte chinesische Küche" by Liu Zihua and Uli Franz)