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    Sichuan-Style Braised Eggplant

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    Pixicook editorial team

    A rich, spicy, and tangy Sichuan classic featuring deep-fried eggplant batons in a flavorful gravy.

    Ingredients for Sichuan-Style Braised Eggplant

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Eggplants

    0 lb

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    Salt

    to taste

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    Cooking Oil

    for deep-frying

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    Sichuan Chile Bean Paste

    tablespoons

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    Garlic, finely chopped

    tablespoons

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    Ginger, finely chopped

    tablespoons

    Substitute chevron-down

    Water

    cups

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    Superfine Sugar

    teaspoons

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    Chinese Light Soy Sauce

    teaspoons

    Substitute chevron-down

    Potato Starch, mixed with 1 tablespoon cold water

    teaspoons

    Substitute chevron-down

    Chinkiang Vinegar

    tablespoons

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    Scallion Greens, thinly sliced

    tablespoons

    Substitute chevron-down

    How to Make Sichuan-Style Braised Eggplant

    1. Prepare the Eggplants

    Cut the eggplants into batons about 3/4 inch thick and 2 3/4 inches long. Sprinkle them generously with salt, mix well, and set aside for at least 30 minutes.

    2. Rinse and Dry the Eggplants

    Rinse the eggplant pieces thoroughly under cold water to remove the salt, then drain them and pat dry with paper towels.

    3. Deep-Fry the Eggplants

    Heat enough oil in a wok to deep-fry the eggplants, bringing the temperature to about 390°F (200°C). Deep-fry the eggplant pieces in batches for about 3 minutes each, until they are tender and a little golden. Drain on paper towels to remove any excess oil.

    4. Prepare the Sauce

    Pour off the excess oil from the wok, leaving about 3 tablespoons in the wok. Return the wok to medium heat and add the Sichuan chile bean paste, stirring it until the oil turns red and fragrant.

    5. Add Aromatics

    Add the finely chopped garlic and ginger to the wok and stir-fry for a few moments until their aroma fills your kitchen.

    6. Add Liquid Ingredients

    Pour in the hot stock or water, add the superfine sugar and light soy sauce, and bring the mixture to a boil.

    7. Simmer the Eggplants

    Gently nudge the fried eggplant batons into the simmering sauce, letting them absorb the flavors for about a minute.

    8. Thicken the Sauce

    Stir the potato starch mixture and gradually add it to the wok, stirring continuously to thicken the sauce.

    9. Finish the Dish

    Add the Chinkiang vinegar and 5 tablespoons of the sliced scallion greens, stirring for a few seconds to fuse the flavors together.

    10. Serve

    Serve the braised eggplant hot, garnished with the remaining tablespoon of scallion greens.

    Variations

    Protein Swaps - Mapo Tofu

    Use ground meat with tofu. Sichuan Braised Chicken

    Incorporate Different Proteins - Tofu Twist

    Add marinated tofu cubes for a different texture and protein. Ground Meat

    Flavor Adjustments - Milder Version

    Less doubanjiang and Sichuan peppercorns. Sweeter Version

    Vary the Vegetables - Colorful Peppers

    Add julienned bell peppers for sweetness and vibrancy. Mushrooms

    Heat Level - Mild Variant

    Remove chili seeds and add honey or sugar. Extra Spicy

    Pitfalls and tips

    Choosing the Right Eggplant

    Opt for Chinese or Japanese eggplants for their ideal texture and sweetness, perfect for braising without getting mushy.

    Use Sichuan Peppercorns

    Toast and grind Sichuan peppercorns for their unique numbing sensation to complement the dish's spiciness.

    Salt and Drain the Eggplant

    Generously salt and let sit for at least 30 minutes to draw out moisture, enhancing texture and flavor absorption.

    Balancing Flavors

    Ensure your sauce has a good balance of heat, sweetness, and umami. Adjust chili bean paste, sugar, and soy sauce or fermented black beans to taste.

    Get the Right Aromatics

    Finely mince ginger and garlic, frying them until fragrant but not burnt to create a flavorful base.


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