Chinese cuisine
Sichuan Eggplant
Savor the smoky, spicy allure of Sichuan Eggplant, a vibrant fusion of flavors in every bite.
This Sichuan Eggplant is a symphony of textures and tastes, featuring tender eggplants marinated in fragrant spices and chili oil. Its robust flavor pairs beautifully with steamed jasmine rice or a crisp salad for a balanced meal.
Method
- 1
This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate. If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.
- 2
*A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.)
- 3
**Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.
- 4
Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions:
- 5
Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside.
- 6
In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.
- 7
In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
- 8
In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.
- 9
Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.
- 10
Sauté eggplant:
- 11
Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking. Add the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister. If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.
- 12
Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté:
- 13
until fragrant, about 30 seconds.
- 14
Add the chicken stock mixture:
- 15
turn the heat to medium-low and simmer for 90 seconds.
- 16
Add the cornstarch mixture:
- 17
and stir together until the sauce thickens a bit.
- 18
Add the scallions and vinegar:
- 19
and cook for 15 seconds to diffuse their harsh flavors a bit.
- 20
Garnish with cilantro and serve.
FAQ
Is «Sichuan Eggplant» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Sichuan Eggplant»?
One serving has 317 kcal, 33.4 g carbs, 13.3 g protein and 13.1 g fat. The recipe makes 3 servings.
Is «Sichuan Eggplant» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: умеренная. This is not medical advice — with GDM, check with your doctor and glucose meter.