Sichuan Style Braised Aubergines (Printable Version)
Tender aubergine in a bold Sichuan doubanjiang sauce with garlic, ginger and scallions, served with steamed rice.
# What You Need:
→ Vegetables
01 - 1 1/3 pounds eggplants, cut into thick batons
02 - 2 scallions, finely sliced
03 - 4 cloves garlic, minced
04 - 1-inch piece ginger, finely chopped
05 - 1 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 sugar
11 - 1/2 cup vegetable stock or water
→ Oil and Seasoning
12 - 4 tablespoons vegetable oil, for frying
13 - 1 teaspoon sesame oil
14 - Salt, to taste
→ Thickener
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
# How To Make:
01 - Sprinkle the eggplant batons lightly with salt and let them stand for 10 minutes to draw out excess moisture. Rinse and pat dry thoroughly with paper towels.
02 - Heat 3 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Fry the eggplant pieces until golden and soft, about 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 chili. Stir-fry for 1 minute until fragrant.
04 - Add doubanjiang and cook for another minute, stirring constantly, until the oil becomes red and aromatic.
05 - Return the eggplant to the pan. Add soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Stir gently to coat the eggplant evenly.
06 - Cover and simmer on low heat for 8 to 10 minutes until the eggplant is very tender and the flavors are fully developed.
07 - Mix cornstarch with water to create a slurry. Stir it into the pan and cook for 30 seconds until the sauce thickens.
08 - Drizzle with sesame oil and garnish with sliced scallions before serving.
# Expert Advice:
01 -
- The sauce packs that perfect numbing-spicy punch, like you've discovered a secret shortcut to your favorite Sichuan joint.
- It's surprisingly easy to pull off even when you're short on time or low on specialty ingredients.
02 -
- Once I tried skipping the salting and the aubergines soaked up so much oil they turned greasy.
- Letting the doubanjiang cook until the oil deepens its color is what gives the dish its signature kick.
03 -
- Letting the sauce simmer for those extra couple of minutes gives the aubergines time to soak up maximum flavor.
- Never skip fresh aromatics—garlic, ginger, and chili are non-negotiable for real Sichuan character.