Sichuanese Aubergine Recipe

Cooking Directions

• STEP 1.Start by cutting the eggplant into bite-sized pieces and soaking them in salted water for 15 minutes to remove any bitterness.
• STEP 2.While the eggplant is soaking, prepare the sauce by combining Sichuan peppercorns, garlic, ginger, chili bean paste, soy sauce, and sugar in a bowl.
• STEP 3.Heat oil in a wok or large skillet over medium heat. Add the eggplant and stir-fry until it becomes soft and slightly browned.
• STEP 4.Push the eggplant to one side of the wok and add the sauce mixture to the other side. Cook for a minute until fragrant.
• STEP 5.Mix the eggplant with the sauce and continue cooking for another 2-3 minutes until the sauce thickens and coats the eggplant.
• STEP 6.Serve the Sichuanese Aubergine hot with steamed rice or as a side dish with other Chinese dishes.

Cooking Tips

• Be careful when handling Sichuan peppercorns as they can cause a numbing sensation. Use them sparingly if you prefer less heat.
• Soaking the eggplant in salted water helps to remove any bitterness and also prevents it from absorbing too much oil during cooking.
• Adjust the amount of chili bean paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Storage and Serving

• Sichuanese Aubergine is best served immediately while it is still hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a microwave or on the stovetop until heated through before serving.