Recipe: Sichuan Eggplant with Garlic

Sichuan Eggplant with Garlic

Here’s the Sichuan Eggplant with Garlic recipe I used for my Douban Jiang taste test. It’s adapted from a similar prep on the Steamy Kitchen blog. Serves 4 as a main dish, 6 as a side.

Ingredients:
2 lbs Asian eggplant (about 5)*
Salt
Peanut or other neutral oil for wok
2 cloves garlic, chopped
½ jalapeño, chopped
½ inch chunk fresh ginger, peeled and chopped
1 or more green onions, cut in half lengthwise and then chopped, including part of the green
2 t douban jiang (Sichuan chili bean sauce)
1 T soy sauce
1 T Chinese black vinegar
Pinch of sugar (maybe 1/2 t), optional

Method: slice the eggplant lengthwise into ¾ inch slices. (You can also use standard round eggplant but you should peel them first, and the finished dish won’t be as visually attractive.) Sprinkle both sides with salt and let sit upright in a colander until a good amount of water has leached out, about 30 minutes. Pat dry with paper towels.

Heat about 2 T oil in a wok and add garlic and ginger; cook until fragrant, a couple of minutes. Add jalapeño and green onion and sauté briefly, then add eggplant and cook until tender, about 5 minutes, turning frequently. Add soy sauce, vinegar, douban jiang and sugar and cook briefly until you can smell the chilis. Toss to combine and serve hot.