ChineseMain course
Sichuan Eggplant
This Sichuan eggplant dish features tender Asian eggplants cooked until blistered, then coated in a savory, tingly sauce. The sauce gets its kick from chili bean paste and the characteristic numbing sensation of Sichuan peppercorns, balanced with ginger, garlic, and a touch of sweetness and tang. It comes together quickly once the ingredients are prepped, making it a flavorful side or light main.
Method
11 steps · 1h 48m total
- 01
Prep Eggplant
Quarter the eggplant lengthwise and chop into large batons. Set aside. - 02
Mix Stock Sauce
In a small bowl, combine the 1/4 cup chicken stock, 2 teaspoons sugar, and 1/2 teaspoon soy sauce. Set aside.
