Spicy Stuffed Szechuan Eggplant

Peel the eggplant and slice it crosswise into 1/2-inch thick slices. Cut each slice in half and, using a small, sharp knife, make a pocket in the straight side of each slice.

Sprinkle with salt and set aside in a colander to drain for 1 hour to extract the bitter juices (You do not need to rinse the eggplant, as the juices rinse off the salt).

Meanwhile, make the filling by combining the pork, scallions, soy sauce, soybean paste, garlic, ginger, and 1/2 teaspoon of the chili oil.

Combine the stock, rice vinegar, sugar, peppercorns, sesame oil, and the remaining 1/2 teaspoon chili oil in a large saucepan over medium heat. Cook until heated through, about 3 minutes.

Pat the eggplant dry with paper towels. Divide the filling mixture among the eggplant slices and stuff each cavity with a portion.

Heat a large wok or saucepan over high heat. Add the vegetable oil and cook the eggplant until browned, about 5 minutes per side (Add more oil if needed).

Pour in the stock mixture, reduce the heat to medium-low, and cook about 15 minutes, or until the eggplant slices are tender.

Serve hot.