Spicy Sichuan Eggplant (Print version)
Silky eggplant in a bold, garlicky Sichuan chili sauce. Ready in 30 minutes with simple pantry ingredients.
# Ingredients:
For the eggplant
01 -
1.5 lbs (680 g) Chinese or Japanese eggplant (about 3 medium)
02 -
1 teaspoon kosher salt
03 -
3 tablespoons neutral oil (vegetable or avocado), plus more as needed
For the sauce
04 -
2 tablespoons doubanjiang (Sichuan chili bean paste, preferably Pixian brand)
05 -
4 cloves garlic, minced
06 -
1 teaspoon fresh ginger, minced
07 -
1.5 tablespoons soy sauce
08 -
1 tablespoon rice vinegar
09 -
1 teaspoon sugar
10 -
3 tablespoons water
11 -
1 teaspoon cornstarch mixed with 1 tablespoon cold water
12 -
1 teaspoon toasted sesame oil
13 -
1/4 teaspoon Sichuan peppercorns, toasted and ground (optional)
For serving
14 -
2 scallions, thinly sliced
15 -
Steamed white rice
# Instructions:
01 -
Cut the eggplant into 2-inch bite-sized pieces. Toss with 1 teaspoon salt in a colander and let sit for 15 minutes. Pat completely dry with paper towels.
02 -
Heat 3 tablespoons of oil in a wok or large skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook undisturbed for 2 to 3 minutes until golden underneath, then flip and cook 2 more minutes. Transfer to a plate.
03 -
Add a touch more oil to the pan if needed. Add the doubanjiang and stir over medium heat for 30 seconds until the oil turns deep red and fragrant. Add the garlic and ginger and cook for another 30 seconds.
04 -
Pour in the soy sauce, rice vinegar, sugar, and water. Stir to combine and let the mixture bubble for 30 seconds.
05 -
Return the eggplant to the pan and toss to coat everything in the sauce. Add the cornstarch slurry and stir until the sauce thickens and clings, about 1 minute. Remove from heat and stir in the sesame oil and ground Sichuan peppercorns if using.
06 -
Transfer to a serving bowl. Top with sliced scallions and serve immediately over steamed rice.
# Good to know:
01 -
Pixian doubanjiang gives the most authentic flavor and is worth seeking out at Asian grocery stores or online.
02 -
Chinese or Japanese eggplant is preferred for its thin skin and creamy texture when cooked.