Sichuan Style Braised Aubergines (Printer-friendly)
Spicy Sichuan aubergine braised until silky, finished with garlic, ginger, spring onions and sesame.
# What You'll Need:
→ Vegetables
01 - 1.3 pounds eggplants, cut into thick batons
02 - 2 spring onions, finely sliced
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece ginger, finely chopped
05 - 1 medium red chili, thinly sliced (optional)
→ Sauce
06 - 2 tablespoons doubanjiang (Sichuan fermented broad bean chili paste)
07 - 1 tablespoon soy sauce
08 - 1 tablespoon dark soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon granulated sugar
11 - 1/2 cup vegetable stock or water
→ Oil and Seasoning
12 - 4 tablespoons vegetable oil, for frying
13 - 1 teaspoon toasted sesame oil
14 - Kosher salt, to taste
→ Thickener
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
# How to Prepare:
01 - Sprinkle the eggplant batons generously with salt and let stand for 10 minutes to draw out excess moisture. Rinse under running water and pat dry with paper towels.
02 - Heat 3 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Fry the eggplant pieces, turning occasionally, until golden and tender, approximately 6 to 8 minutes. Remove from the pan and drain on paper towels.
03 - Pour off excess oil, leaving about 1 tablespoon in the pan. Add ginger, garlic, and red chili. Stir-fry for 1 minute until fragrant.
04 - Add the doubanjiang and cook for 1 minute, stirring constantly, until the oil becomes red and aromatic.
05 - Return the fried eggplants to the pan. Add soy sauce, dark soy sauce, rice vinegar, granulated sugar, and vegetable stock. Stir gently to coat the eggplants evenly.
06 - Cover the pan and simmer on low heat for 8 to 10 minutes, allowing eggplants to soften and flavors to meld.
07 - In a small bowl, stir together cornstarch and water to create a slurry. Pour the slurry into the pan and cook, stirring, for about 30 seconds until the sauce thickens.
08 - Drizzle with toasted sesame oil and garnish with fresh spring onions before serving.
# Expert Advice:
01 -
- The aubergine melts down into a silky, richly flavored centerpiece that soaks up every drop of spicy sauce.
- It transforms humble ingredients into a dish that feels as vibrant and exciting as dining out.
02 -
- If you skip salting and drying the aubergine, it can turn out oily or too mushy.
- Frying the aubergine in batches gives a creamy interior and keeps it from steaming instead of browning.
03 -
- Salting and thoroughly drying the aubergine before frying keeps the final dish from going greasy or floppy.
- Invest in authentic doubanjiang—the difference in depth and aroma is unmistakable.