Sichuan Braised Aubergines (Printer-friendly)
Tender aubergine in a spicy Sichuan sauce of doubanjiang, soy, rice vinegar and sesame; serve with rice.
# What You'll Need:
→ Vegetables
01 - 1.3 pounds eggplants, cut into thick batons
02 - 2 spring onions, finely sliced
03 - 4 garlic cloves, 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 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
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 rest for 10 minutes to draw out excess moisture. Rinse and pat dry thoroughly with 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, approximately 6 to 8 minutes. Transfer to a plate lined with paper towels to drain.
03 - Wipe excess oil from the pan, leaving about 1 tablespoon. Add ginger, minced garlic, and red chili. Stir-fry for 1 minute until aromatic.
04 - Add doubanjiang to the aromatics and stir constantly for 1 minute until the oil turns red and fragrant.
05 - Return eggplant to the pan. Add soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Gently toss to coat eggplant evenly. Cover and let simmer on low heat for 8 to 10 minutes until eggplant is very tender and flavors meld.
06 - Mix cornstarch with 2 tablespoons water to create a slurry. Stir slurry into the pan and cook for 30 seconds until the sauce thickens.
07 - Drizzle sesame oil over the eggplant. Garnish with sliced spring onions and serve immediately.
# Expert Hints:
01 -
- The sticky, spicy sauce clings to every piece while the aubergines melt in your mouth—they soak up flavors like nothing else.
- It’s shockingly easy to create something restaurant-worthy, all without leaving home or hunting for rare ingredients.
02 -
- If you skip drying the aubergines after salting, they’ll end up oily or soggy—trust me, I learned the hard way.
- Simmering uncovered makes the sauce evaporate too fast and the aubergines don’t absorb enough flavor.
03 -
- Chop, mince, and measure all your ingredients before you heat the wok—it makes the quick steps truly stress-free.
- Let the aubergines fry undisturbed at first for caramelized color before turning—patience pays off here.