Sichuan Style Braised Aubergines (Printable Version)
Tender aubergine batons simmered in a bold Sichuan chili-soy sauce, finished with sesame and spring onions.
# What You'll Need:
→ Vegetables
01 - 1 and 1/3 pounds eggplant, cut into thick batons
02 - 2 spring onions, finely sliced
03 - 4 cloves garlic, minced
04 - 1 piece ginger (about 1 inch), 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, for frying
13 - 1 teaspoon sesame oil
14 - Salt, to taste
→ Thickener
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
# Step-by-Step:
01 - Toss eggplant batons with salt and let stand for 10 minutes. Rinse and pat dry thoroughly with paper towels.
02 - Heat 3 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Fry eggplant pieces for 6 to 8 minutes, turning until golden and soft. Remove and transfer to paper towels to drain excess oil.
03 - Wipe out excess oil from the pan, leaving 1 tablespoon. Add ginger, garlic, and red chili; stir-fry for 1 minute until fragrant.
04 - Add doubanjiang to the aromatics and cook for 1 additional minute, stirring constantly until the oil is deeply red and aromatic.
05 - Return fried eggplants to the pan. Add soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Stir gently to coat evenly.
06 - Cover and simmer on low heat for 8 to 10 minutes, stirring occasionally, until the eggplant is very tender and flavors are well developed.
07 - Mix cornstarch and water to create a smooth slurry. Stir into the pan and cook for about 30 seconds until the sauce thickens to a glossy consistency.
08 - Drizzle sesame oil over the finished dish and garnish with sliced spring onions before serving.
# Expert Advice:
01 -
- There’s an addictive umami depth from doubanjiang that never fails to impress guests (even those skeptical of eggplant).
- This dish has rescued many low-energy evenings, thanks to how satisfyingly bold and quick it is to bring together.
02 -
- Patting the aubergines dry really matters—if they’re damp, they’ll steam and turn mushy rather than browning.
- Taking the time to fry the doubanjiang properly brings out its deep, complex aroma; don’t rush this stage.
03 -
- Doubanjiang can vary in saltiness, so adjust the soy sauce after tasting the sauce midway through.
- Cool leftovers slightly then refrigerate; they reheat beautifully and may taste even deeper the next day.