Sichuan Style Braised Aubergines (Printable)
Tender aubergine batons in spicy Sichuan doubanjiang sauce with garlic, ginger and a touch of sesame.
# What You'll Need:
→ Vegetables
01 - 1.3 pounds eggplant, cut into thick batons
02 - 2 spring onions, finely sliced
03 - 4 garlic cloves, minced
04 - 1 tablespoon finely chopped fresh ginger
05 - 1 red chili, thinly sliced (optional)
→ Sichuan 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 extract excess moisture. Rinse well and pat dry with paper towels.
02 - Heat 3 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the eggplant and fry for 6 to 8 minutes, turning occasionally, until golden and soft. Remove the eggplant and drain on paper towels.
03 - Wipe excess oil from the pan, leaving about 1 tablespoon. Add chopped ginger, minced garlic, and sliced chili. Stir-fry for 1 minute until fragrant.
04 - Stir in the doubanjiang and cook for 1 minute, stirring constantly until the oil is red and aromatic.
05 - Return the fried eggplant to the pan. Add soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Stir gently to coat the eggplant evenly.
06 - Cover the pan and simmer over low heat for 8 to 10 minutes until the eggplant is very tender and the flavors are well melded.
07 - Mix 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 top with sliced spring onions. Serve hot.
# Expert Suggestions:
01 -
- This dish delivers restaurant-quality flavor with surprisingly simple steps nobody expects from home cooking.
- The meltingly tender aubergine soaks up the spicy, savory sauce and turns a basic weeknight into something you’ll crave.
02 -
- If you skip properly drying the salted aubergine, they’ll steam instead of fry and the texture just won’t be the same.
- Realizing how much doubanjiang varies in saltiness and spice changed everything—taste as you go the first few times!
03 -
- Don’t crowd the pan when frying aubergine—work in batches if needed to keep them crisp outside, soft inside.
- Taste your doubanjiang before cooking so you can balance salt and spice in the finished dish.