30 minutes
A bold and spicy Sichuan-style dish featuring braised eggplant infused with rich flavors.
cups
quarts
Chinese Eggplants, trimmed, split into quarters lengthwise, and cut into 3- to 4-inch lengths
0 lb
Red Thai Bird Chilies
each
tablespoons
Shaoxing Wine
tablespoons
tablespoons
teaspoons
tablespoons
teaspoons
tablespoons
Fresh Ginger, minced
teaspoons
Garlic Clove, minced
teaspoons
Scallions, whites thinly sliced, greens cut into 1/3-inch segments
each
Sichuan Chili Broad Bean Paste
tablespoons
Cilantro, roughly chopped
to taste
1. Prepare Soaking Solution
Start by preparing a soaking solution using 1/2 cup of kosher salt dissolved in 2 quarts of water. Soak the eggplant pieces in this solution for about 10-20 minutes. This step reduces the bitterness and helps firm up the texture of the eggplant. You'll notice the eggplant turns slightly translucent, indicating it's ready.
2. Infuse Vinegar with Chilies
While the eggplant is soaking, heat 3 tablespoons of white vinegar in a small saucepan until it comes to a simmer. Place the sliced red Thai bird chilies in a small bowl, then pour the hot vinegar over them. Let this mixture sit for about five minutes to infuse the vinegar with the chili's heat.
3. Prepare Sauce
In another small bowl, mix together 2 tablespoons of Shaoxing wine, 1 tablespoon of sugar, 2 teaspoons of soy sauce, 1 tablespoon of Chinkiang vinegar, and 1.25 teaspoons of cornstarch until smooth. The cornstarch will help thicken the sauce later, ensuring it coats the eggplant evenly.
4. Drain and Dry Eggplant
Drain the eggplant pieces and pat them dry with paper towels.
5. Brown the Eggplant
Heat 3 tablespoons of vegetable oil in a wok over high heat until the oil is smoking. Add the eggplant pieces and cook them until they are softened and well browned on all sides. This browning process develops a rich flavor and soft texture.
6. Cook Aromatics
Once the eggplant is browned, push the pieces to the sides of the wok. Return the wok to high heat and add 4 teaspoons of minced ginger, 4 teaspoons of minced garlic, and the thinly sliced whites of the scallions. Stir-fry these aromatics for about 30 seconds until they become fragrant and lose their raw bite.
7. Add Chili Paste and Sauce
Next, add 2 tablespoons of Sichuan chili broad bean paste to the wok and cook for about 30 seconds, stirring constantly. Pour in the prepared chili sauce and cook for 1-3 minutes, stirring, until the sauce is thick and glossy, ensuring it coats the eggplant thoroughly.
8. Garnish and Serve
Transfer the braised eggplant to a serving bowl and garnish with roughly chopped fresh cilantro leaves. Serve immediately and enjoy the bold, spicy flavors of this Sichuan-style dish.
Replace eggplant with tofu, using a similar Sichuan cooking process.
Add Thai basil, fish sauce, lime juice, and optionally coconut milk.
Introduce dried chilies and peanuts for a Kung Pao version.
Swap Sichuan peppercorns for gochugaru (Korean chili flakes) or Thai bird chilies.
Enhance the garlic and use sweet bean sauce or hoisin sauce with rice vinegar.
Opt for Chinese or Japanese eggplants for their tender skin and fewer seeds, which allow for better flavor absorption.
Use a good-quality doubanjiang for authenticity and depth in the dish.
Sweat the eggplant with salt for about 30 minutes before cooking to draw out moisture and reduce oil absorption.
Ensure your dish has a balance of heat, sweetness, sourness, and saltiness, adjusting to taste.
Toast peppercorns lightly to enhance their aromatic oils without burning them.
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