Sichuan Style Braised Aubergines (Printable)
Tender aubergine in a spicy Sichuan doubanjiang sauce with garlic, ginger and spring onions; great with steamed rice.
# What You'll Need:
→ Vegetables
01 - 1.3 pounds eggplants, cut into thick batons
02 - 2 scallions, finely sliced
03 - 4 cloves garlic, minced
04 - 1-inch 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, for frying
13 - 1 teaspoon sesame oil
14 - Salt, to taste
→ Thickener
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
# Directions:
01 - Sprinkle the eggplant batons lightly with salt and let stand for 10 minutes to extract excess moisture. Rinse and pat dry thoroughly with paper towels.
02 - Heat 3 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Fry eggplant until golden brown and tender, 6 to 8 minutes. Remove and drain on paper towels.
03 - Wipe excess oil from the pan, leaving about 1 tablespoon. Add ginger, garlic, and chili. Stir-fry for 1 minute, allowing flavors to blossom.
04 - Add doubanjiang, stirring for 1 minute or until the oil turns a rich red and the paste becomes aromatic.
05 - Return eggplant to the pan. Add soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Gently fold to coat eggplant evenly.
06 - Cover and simmer over low heat for 8 to 10 minutes, allowing eggplant to become thoroughly tender and flavors to meld.
07 - Whisk cornstarch with water to form a slurry. Stir into the pan and cook for 30 seconds, until the sauce thickens and coats the vegetables.
08 - Drizzle with sesame oil and top with sliced scallions immediately before serving.
# Expert Tips:
01 -
- This dish delivers that deep, savory kick and gentle heat you usually think you can only get at a restaurant.
- It turns ordinary aubergines into silky, flavor-packed treasures without much fuss.
02 -
- Don’t rush the salting step with aubergines or you’ll end up with soggy, sad slices.
- I once forgot to simmer long enough and the flavors never melded—the extra five minutes makes all the magic happen.
03 -
- The oil must be properly hot before frying aubergines—otherwise, they’ll soak it all up without crisping.
- Always taste and balance the sauce with a splash more vinegar or sugar at the end—your palate knows best.