Sichuan Style Braised Aubergines (Print View)
Tender aubergine in spicy Sichuan doubanjiang, finished with sesame oil and spring onions.
# What You Need:
→ Vegetables
01 - 1.3 pounds eggplants, cut into thick batons
02 - 2 spring onions, finely sliced
03 - 4 cloves garlic, minced
04 - 1 piece ginger, thumb-sized, 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 It:
01 - Sprinkle the eggplant batons lightly with salt and let them sit for 10 minutes to draw out excess water. Rinse and pat dry using paper towels.
02 - Heat 3 tablespoons 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 to drain on paper towels.
03 - Wipe excess oil from the pan, leaving about 1 tablespoon. Add ginger, garlic, and chili. Stir-fry for 1 minute until fragrant.
04 - Add doubanjiang to the aromatics and cook for an additional minute, stirring constantly until the oil is red and aromatic.
05 - Return the eggplant to the pan. Add soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Toss gently to coat the eggplant evenly.
06 - Cover and simmer over low heat for 8 to 10 minutes until the eggplant is very tender and the flavors meld.
07 - Mix cornstarch with water to create a slurry. Stir into the pan and cook for about 30 seconds until the sauce thickens.
08 - Drizzle with sesame oil and garnish with spring onions before serving.
# Expert Tips:
01 -
- If you love that savory tingle and soft, silky veggies, this is the dish your rice has been begging for.
- I've discovered it’s my answer whenever I want something quick, bold, and totally meatless.
02 -
- Under-salting the aubergines at the start gave me soggy, bland results that no sauce could salvage.
- Once I began frying the aubergines in batches and drained them, they turned out plush instead of greasy.
03 -
- Let the sauce simmer gently—boiling fiercely can wreck the aubergine’s delicate texture.
- Use a wide wok if you have one; the extra space makes flipping and frying so much easier.