Szechuan Eggplant

Spicy Asian Eggplant with Szechuan Sauce is a delectable and straightforward vegan dish that promises an explosion of flavors. It’s a perfect choice for those looking to enjoy a delicious meal served over rice, chicken curry, sticky rice, bean paste, or even quinoa. This dish features Chinese aubergine, a slender and elongated variety of eggplant, rather than the more common shorter and fatter eggplant. The key to its excellence lies in the vibrant Sichuan (Szechuan) dipping sauce, which elevates the humble eggplant to a culinary delight.

Cooking Time: 45 minutes

Serving Size: 4 

INGREDIENTS:

• 1½ lbs. Chinese aubergine (Japanese Eggplant)
• 2 teaspoons salt
• 2 tablespoons cornstarch
• 4 tablespoons peanut oil
• 2 teaspoons ginger, finely chopped
• 4 cloves garlic, finely chopped
• 10 dried red chilies (adjust to your preferred spice level)

SZECHUAN SAUCE

• 3 tablespoons sugar
• ½ teaspoon five-spice powder
• 1 tablespoon rice vinegar
• 1 tablespoon cooking wine
• 1 teaspoon Szechuan peppercorns (toasted and ground)
• 1 tablespoon garlic chili paste (adjust to taste)
• 1 tablespoon sesame oil
• ¼ cup soy sauce

INSTRUCTIONS:

1. Begin by cutting the Chinese aubergine into ½ inch thick slices. Place them in a large mixing bowl and add two teaspoons of salt. Fill the bowl with water to cover the eggplant slices. Let them soak while you prepare the other ingredients.
2. While the eggplant is soaking, finely chop the ginger, garlic, and dried red chilies.
3. In a dry pan, toast the Szechuan peppercorns over low heat until fragrant. Once toasted, grind them into a fine powder using a mortar and pestle.
4. In a small bowl, whisk together the ingredients for the Szechuan sauce: sugar, five-spice powder, rice vinegar, cooking wine, toasted and ground Szechuan peppercorns, garlic chili paste, sesame oil, and soy sauce. Adjust the garlic chili paste according to your desired level of spiciness.
5. Drain the soaked eggplant slices and pat them dry with a clean kitchen towel or paper towels.
6. In a mixing bowl, combine the eggplant slices with two tablespoons of cornstarch, ensuring they are evenly coated.
7. Heat a skillet or pan over medium-high heat and add one tablespoon of peanut oil. Once the oil is hot, add the eggplant slices, working in batches if necessary, to avoid overcrowding the pan. Sauté the eggplant until it is tender and develops crispy, charred edges. Remove the cooked eggplant from the pan and set it aside.
8. In the same pan, add another tablespoon of peanut oil. Add the chopped ginger and garlic, sautéing for about two minutes until fragrant.
9. Return the cooked eggplant to the pan with the ginger and garlic. Add the chopped dried red chilies.
10. Pour the prepared Szechuan sauce over the eggplant mixture. Stir to ensure that the sauce coats the eggplant evenly. Cook for an additional few minutes until the sauce thickens slightly and coats the eggplant beautifully.
11. Serve your Spicy Asian Eggplant with Szechuan Sauce over steamed rice, chicken curry, sticky rice, or any preferred side dish. Garnish with extra chopped scallions or sesame seeds for added visual appeal.

TIPS FOR PERFECT SPICY ASIAN EGGPLANT:

• Choosing the Right Eggplant: Opt for Chinese aubergine, which is slimmer and longer in shape. This variety tends to have a milder flavor and thinner skin, making it ideal for absorbing the flavors of the Szechuan sauce.
• Uniform Slicing: Slice the eggplant into bite-sized pieces, aiming for consistency in size. This ensures even cooking and the development of those desirable charred edges.
• Marination: Soaking the eggplant slices in salted water not only removes excess bitterness but also helps them absorb the flavors during cooking.
• Dry Sautéing: Instead of using a traditional wok, dry sauté the eggplant in a flat skillet. This method allows the eggplant to cook through while developing crunchy and charred edges.
• Szechuan Peppercorns: Toast the Szechuan peppercorns before using them. This simple step enhances their aroma and flavor.

This Spicy Asian Eggplant with Szechuan Sauce recipe showcases the perfect fusion of flavors, from the subtle bitterness of Chinese aubergine to the fiery kick of the Szechuan sauce. With a little culinary finesse and these helpful tips, you can create a delightful and satisfying meal that’s sure to please your palate.