Sichuan Style Braised Aubergines (Printable Version)
Tender aubergine in a spicy Sichuan doubanjiang sauce, finished with sesame oil and spring onions.
# 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 (Sichuan fermented broad bean chili paste)
07 - 1 tablespoon light 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
13 - 1 teaspoon toasted sesame oil
14 - Salt, to taste
→ Thickener
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
# Directions:
01 - Toss eggplant batons with a light sprinkling of salt. Let stand for 10 minutes to extract excess moisture, then rinse and pat thoroughly dry with paper towels.
02 - Heat 3 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Fry eggplant pieces until golden brown and soft, approximately 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
03 - Wipe excess oil from the pan, leaving about 1 tablespoon. Add ginger, garlic, and sliced chili. Stir-fry for 1 minute until highly fragrant.
04 - Incorporate doubanjiang. Cook, stirring constantly, for 1 minute until the oil turns a rich red and the paste becomes deeply aromatic.
05 - Return eggplant to the pan. Add light soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Stir gently to evenly coat, then cover and simmer over low heat for 8 to 10 minutes until exceedingly tender.
06 - Combine cornstarch with 2 tablespoons water to form a slurry. Pour the slurry into the pan and stir for 30 seconds until the sauce achieves a luxuriant, glossy consistency.
07 - Drizzle in sesame oil. Garnish with spring onions and serve immediately alongside steamed rice.
# Expert Tips:
01 -
- The sauce clings to every piece of aubergine, delivering bold flavor in every bite—you'll want to chase the last drop with rice.
- It comes together with mostly pantry staples and manages to satisfy both meat-lovers and strict vegetarians alike.
02 -
- Once, I rushed and skipped salting the aubergines—it turned a lush dish oily and heavy, so don't be tempted to cut corners here.
- Doubanjiang is assertive: the first time I accidentally doubled it, the spice nearly knocked us over, so measure with respect for your taste buds.
03 -
- Cooking the paste until fragrant but not scorched unlocks that signature Sichuan aroma—keep your nose close and your heat moderate.
- Always use super fresh ginger and garlic for the cleanest, brightest base.