Sichuan Eggplant
This dish, from the Sichuan region of China, is one of my absolute favorite ways to use eggplant. It will work perfectly well with the standard eggplant you can find in most supermarkets, but if you do have access to the type you can find in any Asian supermarket, even better.
Sichuan "Yiu Xiang" Eggplant Recipe
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(Serves 4)
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Ingredients
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3 Asian Eggplants
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Canola Oil For Deep Frying
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Peanut Oil for Stir Frying
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2 Tsp Cornstarch
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2 Red Chili (sliced)
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2 Tsp Minced Fresh Ginger
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3 Tsp Minced Fresh Garlic
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6 Green Onions (Separate the white and the green parts and slice thinly)
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2 Tablespoons of Chinese Chili Bean Paste
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2 Teaspoons of Dark Soy Sauce
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2 Teaspoons Rice Wine Vinegar
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1 Teaspoon Sugar
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½ Teaspoon Sichuan Black Pepper (optional)
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1 Tsp Salt
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1 Cup Water (or vegetable stock)
Instructions
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Trim the stalks from the eggplant.
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Cut the eggplant into one-inch cubes.
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Place the eggplant in a colander and sprinkle with salt to help remove excess liquid.
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After 20 minutes, heat enough canola oil to deep fry the eggplant in a wok or deep sided frying pan.
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Fry the eggplant in batches until it is golden brown and drain on paper towel.
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Remove the excess canola oil from the wok and add the peanut oil.
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Turn the heat to medium and add the white part of the scallion.
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Saute the scallion for one minute and then add the minced ginger and garlic.
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Saute for one minute and then add the chili paste, the Sichuan black pepper, the soy sauce, the rice wine vinegar and the sugar.
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Combine well and then add the 1 cup of water.
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Combine well and simmer for 2-3 minutes.
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Combine the corn starch with 2-3 Tsp of cold water to form a slurry.
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Add this to the wok and combine well.
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Allow to cook for 2-3 minutes until the sauce begins to thicken.
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Add the eggplant and the red chili and fold in gently to the sauce.
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Garnish with the green part of the green onions and serve over boiled rice.
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