To make the sauce
Mix together the stock, wine, sesame oil, sugar, soy sauce and white pepper and set aside.
Heat the vegetable oil in a saucepan. When hot, fry the garlic and ginger for 20 seconds until browning. Pour in the stock mixture and let it bubble for 30 seconds before adding the cornstarch. Stir until thickened, for about 30 seconds. Remove from the heat and set aside.
To make the eggplant
Heat the vegetable oil in a large frying pan and when hot place the eggplant slices in one layer of the pan. Fry for 7 minutes per side until nicely browned. Sprinkle with black pepper then pour over the sauce. It will bubble furiously. Turn the eggplant to coat thoroughly. Then remove from the heat.
Cover and leave to cool for 5 minutes before serving.
Sprinkle with fresh coriander and spring onion alongside some rice and more Chinese dishes
Calories: 204kcalCarbohydrates: 13.1gProtein: 1.8gFat: 17.8gSaturated Fat: 2.6gSodium: 689mgPotassium: 289mgFiber: 4.3gSugar: 6.9g