Sichuan Style Braised Aubergines (Print Version)
Tender aubergine in spicy Sichuan doubanjiang with garlic, ginger and sesame; great with steamed rice.
# What You'll Need:
→ Vegetables
01 - 1.3 pounds eggplant, cut into thick batons
02 - 2 spring onions, finely sliced
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, finely chopped
05 - 1 red chili pepper, 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 sesame oil
14 - Salt, to taste
→ Thickener
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
# How to Make It:
01 - Sprinkle the eggplant batons lightly with salt and let sit for 10 minutes to extract excess moisture. Rinse thoroughly and pat dry using paper towels.
02 - In a wok or large skillet, heat 3 tablespoons of the vegetable oil over medium-high heat. Fry the eggplant pieces in batches for 6 to 8 minutes until golden and tender. Transfer to a plate lined with paper towels.
03 - Pour off excess oil, leaving about 1 tablespoon in the pan. Add the ginger, garlic, and chili pepper. Stir-fry for 1 minute until aromatic.
04 - Add the doubanjiang and cook, stirring constantly, for 1 minute until the oil turns red and fragrant.
05 - Return the fried 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 with a lid and simmer over low heat for 8 to 10 minutes, allowing the eggplant to become very tender as the flavors develop.
07 - Whisk together cornstarch and water to create a slurry. Add to the pan and stir continuously for about 30 seconds until the sauce thickens.
08 - Drizzle sesame oil over the dish and garnish with finely sliced spring onions before serving.
# Expert Advice:
01 -
- The bold, spicy flavors will wake up your tastebuds in a single bite, making even a weeknight supper feel special.
- It's ridiculously satisfying with just rice, and comes together quicker than most takeout deliveries around here.
02 -
- Don’t skip the step of salting and drying the aubergines—otherwise, they’ll absorb heaps of oil and turn mushy.
- Cooking the doubanjiang until fragrant before adding anything else is what gives the sauce its signature depth and color.
03 -
- For truly silky aubergine, work in batches when frying so pieces don’t steam instead of brown.
- Doubanjiang varies in salt and spice—taste yours before using and adjust other seasonings accordingly.