Begin by slicing aubergine in two vertically. Now cut up to halves into 4cm chunks.
Using a non stick pan or wok, begin heating up oil to a medium heat, we want about 100ml in there.
Get a large plate with a paper towel ready (this will soak up excess oil).
Begin frying off the aubergine in batches.
Try not to crowd the pan with too many at a time as they’ll steal rather than fry.
Salt them lightly, fry till golden brown and very tender. Remove from the oil and allow to dry. Set aside.
Now add 2 tbsp of oil to a clean wok and fry off ginger, garlic and coriander stems (save the leave till garnishing).
Once fragrant add Sichuan peppercorns and fry till fragrant. They pop on the oil burner, make sure they don’t burn.
Add in all of the wet ingredients, mushroom stock, chilli paste, black vinegar, kecap manus and light soy.
Now add in sugar and mix everything together until it’s combined.
Now add in aubergines again, allow them to simmer in the sauce for 5 minutes, making sure they don’t soften too much.
Serve garnished with roughly torn coriander leaves and toasted sesame seeds.