Name: Sichuan Eggplant
Prep time: 20 min
Cook time: 18 min
Total time: 108 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lb Egg Plants; 2 tbsp Peanut Oil; 1/4 cup Chicken Stock; 2 tsp Sugar; 1/2 tsp Soy Sauce; 1 ½ tbsp Chilli Bean Paste; 2 tsp Sichuan Pepper; 2 tsp Ginger; 5 clove Garlic; 1 tsp Cornstarch; 2 tsp Apple Cider Vinegar; 4 Scallions; Cilantro

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Sichuan Eggplant Recipe — Recipes Zone

Method

11 steps · 1h 48m

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.
03
Mix Chili Paste
In another bowl, mix the 1 ½ tablespoons chili bean paste, 2 teaspoons ginger, 5 cloves garlic (minced), and 2 teaspoons Sichuan pepper. Set aside.
04
Make Cornstarch Slurry
Whisk the 1 teaspoon cornstarch with 1 tablespoon of water in a small bowl to create a slurry. Set aside.
05
Combine Scallions and Vinegar
In a final small bowl, combine the 4 chopped scallions and 2 teaspoons apple cider vinegar. Set aside.
06
Sauté Eggplant
Heat the 2 tablespoons peanut oil in a wok or large sauté pan over medium-high heat until it's almost smoking.
Add the eggplant batons and sauté, letting them sit for a few seconds between stirs to encourage browning and blistering. If the eggplant soaks up all the oil, add a little more to ensure even cooking.
07
Add Aromatics
Add the chili bean paste mixture (garlic, ginger, and Sichuan peppercorns) to the pan and sauté until fragrant, about 30 seconds. You'll notice the aroma of the spices bloom.
08
Simmer Sauce
Pour in the chicken stock mixture. Reduce the heat to medium-low and let it simmer for 90 seconds, allowing the flavors to meld.
09
Thicken Sauce
Stir the cornstarch slurry into the simmering sauce. Continue stirring until the sauce visibly thickens, coating the eggplant lightly.
10
Finish with Scallions and Vinegar
Stir in the scallion and vinegar mixture. Cook for just 15 seconds; this takes the raw edge off the scallions and vinegar without losing their brightness.
11
Garnish and Serve
Garnish generously with fresh cilantro and serve immediately.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	135kcal	7%
Fat	7.7g	11%
Carbohydrate	16.9g	6%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 4 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Peanuts	Contains
Soya	Contains
Gluten

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Sichuan Eggplant Recipe

About this recipe

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Method

Prep Eggplant

Mix Stock Sauce

Mix Chili Paste

Make Cornstarch Slurry

Combine Scallions and Vinegar

Sauté Eggplant

Add Aromatics

Simmer Sauce

Thicken Sauce

Finish with Scallions and Vinegar

Garnish and Serve

Nutrition

Allergens

Reviews

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