Sichuan Style Braised Aubergines (Printable version)
Tender aubergine simmered in spicy Sichuan doubanjiang and soy, finished with sesame and spring onions.
# What you need:
→ Vegetables
01 - 1.3 pounds aubergines (eggplants), cut into thick batons
02 - 2 spring onions, finely sliced
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece 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 aubergine batons lightly with salt and allow them to sit for 10 minutes to draw out excess moisture. Rinse well and pat dry with paper towels.
02 - Heat 3 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Fry the aubergine batons until golden and tender, about 6 to 8 minutes. Remove and drain on paper towels.
03 - Carefully wipe excess oil from the wok or skillet, leaving approximately 1 tablespoon. Add the ginger, garlic, and chili, stir-frying for 1 minute until fragrant.
04 - Add doubanjiang and stir-fry for 1 minute until the oil turns red and aromatic.
05 - Return the aubergine to the pan. Pour in soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Stir gently to coat the aubergine thoroughly.
06 - Cover and simmer on low heat for 8 to 10 minutes until the aubergine is velvety-soft and infused with the sauce.
07 - Mix the cornstarch with 2 tablespoons water to create a slurry. Stir into the pan and cook for 30 seconds until the sauce thickens.
08 - Drizzle with sesame oil and garnish with spring onions just before serving.
# Expert tips:
01 -
- Once you master that fiery, fragrant sauce, you'll want to put it on everything.
- The way the aubergines soak up the flavors is nothing short of magical—it's secretly easier to make than it looks.
02 -
- If you skip salting the aubergine, they can taste bitter and take up too much oil—I learned that the sad, oily way.
- Adding the doubanjiang before the liquids is crucial: it needs a moment in the hot oil to release all its smoky depth.
03 -
- If you run out of doubanjiang, a mix of chili paste and a touch of miso comes surprisingly close.
- A dash of vinegar right at the end perks everything up if you taste and find it lacking brightness.