Sichuan Style Braised Aubergines (Print version)
Tender aubergine in a bold Sichuan doubanjiang sauce with garlic, ginger and sesame—ideal over steamed rice.
# Ingredient List:
→ 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 fresh ginger, finely chopped
05 - 1 red chili, thinly sliced, optional
→ Sauce
06 - 2 tablespoons doubanjiang (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 - Salt, to taste
→ Thickener
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
# How To Make It:
01 - Lightly sprinkle the eggplant batons with salt and let them stand for 10 minutes to release excess moisture. Rinse thoroughly and pat dry with paper towels.
02 - Heat 3 tablespoons vegetable oil in a wok or large skillet over medium-high flame. Fry the eggplant pieces in batches until golden and softened, approximately 6 to 8 minutes. Remove and drain on paper towels.
03 - Wipe out any excess oil from the pan, leaving about 1 tablespoon. Add the chopped ginger, minced garlic, and sliced chili. Stir-fry for 1 minute until the mixture is aromatic.
04 - Add the doubanjiang to the aromatics and cook, stirring continuously, for 1 minute until the oil turns red and fragrant.
05 - Return the fried eggplant to the pan. Incorporate soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Stir gently to coat the eggplant evenly.
06 - Cover and simmer over low heat for 8 to 10 minutes, allowing the eggplant to become very tender and the flavors to meld.
07 - Stir together cornstarch and water to create a smooth slurry. Add to the pan, stirring until the sauce thickens, about 30 seconds.
08 - Drizzle the finished dish with toasted sesame oil and garnish with spring onions before serving.
# Expert Advice:
01 -
- This sauce is the kind of secret weapon that makes plain rice feel like a celebration.
- I never appreciated how meltingly tender aubergine could become in a bold, spicy bath until stumbling on this dish.
02 -
- Skip the salting and your aubergines might go spongy and oily, as I learned the messy way.
- Waiting for the doubanjiang to split and perfume the oil (not rushing it) is what gives that signature Sichuan flavor.
03 -
- Let the aubergine truly caramelize when frying, as those browned edges make the dish unforgettable.
- Adding a pinch of Sichuan peppercorns to the oil infuses a numbing tingle that brings authenticity and excitement.