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RECIPE:

For the eggplant:

1 eggplant (large)

2 tbsp cooking oil

1 tsp sesame oil

1 tbsp fresh ginger finely chopped

2 cloves garlic finely sliced

1 tsp Szechuan peppercorns ground

For the sauce:

1 tbsp soy sauce or tamari if gluten free

1 tbsp black vinegar or malt/balsamic vinegar if unavailable

1 tbsp shao hsing cooking wine or dry sherry if unavailable

1 tbsp chilli bean paste or 1 tsp chilli flakes or 1-2 tbsp hot chilli sauce if gluten free

2 tsp corn flour (corn starch)

1/2 cup water

To garnish:

1 spring onion (scallion), finely sliced

sesame seeds

INSTRUCTIONS:

Mix sauce ingredients in a small bowl or glass jug. Set aside. 

Heat cooking oil and sesame oil in a wok or large frypan (skillet) over medium heat.

Chop eggplant into large chunks, then add to the pan. Cook for 5-10 minutes, stirring and turning often, until golden brown and cooked through. 

Add ginger, garlic and Szechuan peppercorns to the pan and cook for 1-2 minutes, until fragrant. 

Pour sauce over the eggplant and cook for another 1-2 minutes, stirring constantly, until the sauce is thick, glossy and coating the eggplant evenly.

Garnish with spring onion (scallion) and sesame seeds. 

RESOURCES:

The Road Back to You: An Enneagram Journey to Self-Discovery by: Ian Cron

The Path Between us by: Suzanna Stabile

The Sacred Ennegram by: Chris Heuertz

The Enneagram: A Christian Perspective by: Richard Rohr

Sleeping At Last Podcast

“That Sounds Fun” a podcast by Annie F. Downs

“The Typology Podcast” by Ian Cron

“The Road Back to You: Looking at Life Through the Lens of the Enneagram” podcast by Ian Cron

The Enneagram Institute: https://www.enneagraminstitute.com