Sichuan-Style Eggplant

30 mins
Serves 1
youtube.com

Directions

  1. 1Cut eggplant into 3in pieces and season with salt to dry out the moisture.
  2. 2Cut eggplant into 3in pieces and season with salt to dry out the moisture.
  3. 3Cut eggplant into 3in pieces and season with salt to dry out the moisture.
  4. 4Let that sit to dry brine while you mince garlic and ginger, and slice scallions.
  5. 5Let that sit to dry brine while you mince garlic and ginger, and slice scallions.
  6. 6Let that sit to dry brine while you mince garlic and ginger, and slice scallions.
  7. 7Pat the eggplant dry then deep fry at 375F in batches for 3-4 minutes until lightly golden brown and the skin is bright purple.
  8. 8Pat the eggplant dry then deep fry at 375F in batches for 3-4 minutes until lightly golden brown and the skin is bright purple.
  9. 9Pat the eggplant dry then deep fry at 375F in batches for 3-4 minutes until lightly golden brown and the skin is bright purple.
  10. 10Remove the eggplant and pour out most of the oil saving 2-3 tbsp.
  11. 11Remove the eggplant and pour out most of the oil saving 2-3 tbsp.
  12. 12Remove the eggplant and pour out most of the oil saving 2-3 tbsp.
  13. 13On medium high heat, sauté the white portion of scallions, garlic, and ginger along with doubanjiang until fragrant(2-3 minutes).
  14. 14On medium high heat, sauté the white portion of scallions, garlic, and ginger along with doubanjiang until fragrant(2-3 minutes).
  15. 15On medium high heat, sauté the white portion of scallions, garlic, and ginger along with doubanjiang until fragrant(2-3 minutes).
  16. 16Deglaze with Shaoxing wine and once most of the wine has evaporated, add stock/water and season with soy sauce, Chinese black vinegar, and sugar.
  17. 17Deglaze with Shaoxing wine and once most of the wine has evaporated, add stock/water and season with soy sauce, Chinese black vinegar, and sugar.
  18. 18Deglaze with Shaoxing wine and once most of the wine has evaporated, add stock/water and season with soy sauce, Chinese black vinegar, and sugar.
  19. 19Bring to a simmer and add the eggplant.
  20. 20Bring to a simmer and add the eggplant.
  21. 21Bring to a simmer and add the eggplant.
  22. 22Gently combine before adding a cornstarch slurry to thicken.
  23. 23Gently combine before adding a cornstarch slurry to thicken.
  24. 24Gently combine before adding a cornstarch slurry to thicken.
  25. 25Once thickened, finish with sesame oil and garnish with green portion of scallion.
  26. 26Once thickened, finish with sesame oil and garnish with green portion of scallion.
  27. 27Once thickened, finish with sesame oil and garnish with green portion of scallion.

Ingredients

  • 20 oz eggplant
  • 20 oz eggplant
  • 20 oz eggplant
  • Neutral oil for frying
  • Neutral oil for frying
  • Neutral oil for frying
  • 0.5 inch knob ginger(minced)
  • 0.5 inch knob ginger(minced)
  • 0.5 inch knob ginger(minced)
  • 4 cloves garlic(minced)
  • 4 cloves garlic(minced)
  • 4 cloves garlic(minced)
  • 3 scallions(sliced)
  • 3 scallions(sliced)
  • 3 scallions(sliced)
  • Salt
  • Salt
  • Salt
  • 1.5 tbsp Doubanjiang
  • 1.5 tbsp Doubanjiang
  • 1.5 tbsp Doubanjiang
  • 3 tbsp Shaoxing wine
  • 3 tbsp Shaoxing wine
  • 3 tbsp Shaoxing wine
  • 0.5 cup stock or water
  • 0.5 cup stock or water
  • 0.5 cup stock or water
  • 1 tsp light soy sauce
  • 1 tsp light soy sauce
  • 1 tsp light soy sauce
  • 1 tbsp Chinese black vinegar
  • 1 tbsp Chinese black vinegar
  • 1 tbsp Chinese black vinegar
  • 4 tsp sugar
  • 4 tsp sugar
  • 4 tsp sugar
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil

Tips

  • Traditionally it’s made with minced pork or prawns.
  • Garnish with green portion of scallion.
Sichuan-Style Eggplant | Clip Recipe