Sichuan-Style Eggplant
Directions
- 1Cut eggplant into 3in pieces and season with salt to dry out the moisture.
- 2Let that sit to dry brine while you mince garlic and ginger, and slice scallions.
- 3Pat the eggplant dry then deep fry at 375F in batches for 3-4 minutes until lightly golden brown and the skin is bright purple.
- 4Remove the eggplant and pour out most of the oil saving 2-3 tbsp.
- 5On medium high heat, sauté the white portion of scallions, garlic, and ginger along with doubanjiang until fragrant(2-3 minutes).
- 6Deglaze with Shaoxing wine and once most of the wine has evaporated, add stock/water and season with soy sauce, Chinese black vinegar, and sugar.
- 7Bring to a simmer and add the eggplant.
- 8Gently combine before adding a cornstarch slurry to thicken.
- 9Once thickened, finish with sesame oil and garnish with green portion of scallion.
Ingredients
- 20 oz eggplant
- Neutral oil for frying
- 0.5 inch knob ginger(minced)
- 4 cloves garlic(minced)
- 3 scallions(sliced)
- Salt
- 1.5 tbsp Doubanjiang
- 3 tbsp Shaoxing wine
- 0.5 cup stock or water
- 1 tsp light soy sauce
- 1 tbsp Chinese black vinegar
- 4 tsp sugar
- 1 tsp cornstarch
- 1 tbsp water
- 1 tsp sesame oil
Tips
- Traditionally it’s made with minced pork or prawns.
- Garnish with green portion of scallion.
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