Sichuan Style Braised Aubergines (Printable Version)
Tender Sichuan-style aubergine in bold doubanjiang sauce with garlic, ginger and scallions; finished with sesame oil.
# What You'll Need:
→ Vegetables
01 - 1.3 pounds eggplants, cut into thick batons
02 - 2 spring onions, thinly sliced
03 - 4 cloves garlic, finely minced
04 - 1 piece fresh ginger (about 1 inch), 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 - 0.5 cup vegetable stock or water
→ Oils and Seasonings
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 rest for 10 minutes to draw out excess moisture. Rinse thoroughly and pat dry with paper towels.
02 - Heat 3 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Fry eggplant pieces until golden and tender, about 6 to 8 minutes. Remove and drain on paper towels.
03 - Wipe excess oil from the pan, leaving roughly 1 tablespoon. Add ginger, garlic, and red chili. Stir-fry for 1 minute until aromatic.
04 - Incorporate doubanjiang and cook for 1 minute, stirring constantly until the oil turns red and fragrant.
05 - Return the fried eggplants to the pan. Add soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Gently stir to coat all pieces evenly.
06 - Cover and simmer on low heat for 8 to 10 minutes, allowing eggplants to become fully tender and absorb the flavors.
07 - Mix cornstarch and water to create a smooth slurry. Stir into the pan and cook for 30 seconds until the sauce thickens and coats the eggplant.
08 - Drizzle with sesame oil and garnish with sliced spring onions prior to serving.
# Expert Tips:
01 -
- This is the perfect solution for when you crave something deeply savory, with a thrilling kick.
- It’s the sort of dish that wins over even avowed eggplant skeptics in one fiery, glossy bite.
02 -
- If you skip salting the aubergines, they’ll soak up oil like sponges and become greasy instead of silky.
- Cooking the doubanjiang until the oil turns red makes all the difference—the full aroma only emerges then.
03 -
- Always pat the aubergine dry completely after salting so you get that gorgeous golden color, not steamed edges.
- Adding the sesame oil only at the end keeps its fragrance bold, rather than dissipated in the cooking.