Silky Braised Eggplant in Garlic-Chili Sauce

By Sprig Originals ✓ · cooked up in Sprig

Sichuan's famous "fish-fragrant" eggplant, made entirely from plants: batons of eggplant are shallow-fried until custardy inside, then braised in a glossy sweet-sour-spicy sauce built on chili bean paste, black vinegar, garlic and ginger. Nothing fishy about it — the name refers to the classic seasoning combination used for fish. Serve with hot rice and it disappears fast.

Ingredients

• 1.5 lb Chinese or Japanese eggplant (about 3 slender eggplants)
• 1 tsp kosher salt
• 2 tbsp cornstarch
• 1/2 cup neutral oil, for shallow-frying

• 1.5 tbsp Sichuan chili bean paste (doubanjiang)
• 1 tbsp soy sauce
• 1 tbsp Chinese black vinegar (Chinkiang)
• 1.5 tbsp granulated sugar
• 1 tbsp Shaoxing wine
• 1/2 cup water or unsalted vegetable broth
• 1 tsp cornstarch

• 5 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely minced
• 4 scallions, white and green parts separated, thinly sliced
• 1 tsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes
• 4 cups cooked white rice, for serving

Instructions

1. Trim the eggplants and cut them into batons about 3 inches long and 3/4 inch thick. Toss with the 1 teaspoon kosher salt in a colander and let sit 15 minutes; this draws out water so the eggplant fries instead of steams.
2. Meanwhile, whisk the sauce: in a small bowl combine the chili bean paste, soy sauce, black vinegar, sugar, Shaoxing wine, water, and 1 teaspoon cornstarch until the sugar and starch dissolve. Set near the stove with the minced garlic, ginger, and scallion whites.
3. Blot the eggplant thoroughly dry with paper towels, pressing to squeeze out visible moisture. Toss the batons with the 2 tablespoons cornstarch until lightly and evenly coated.
4. Heat the 1/2 cup oil in a 12-inch skillet or wok over medium-high until it shimmers, about 350°F (a piece of eggplant should sizzle briskly on contact). Add half the eggplant in a single layer and fry 3 to 4 minutes per side, until the cut faces are golden brown and the flesh looks collapsed and creamy. Transfer to a paper-towel-lined plate and repeat with the second batch.
5. Carefully pour off all but 1 tablespoon of oil. Return the pan to medium heat, add the garlic, ginger, scallion whites, and red pepper flakes, and stir constantly for 45 to 60 seconds, until fragrant but not browned.
6. Stir the sauce to re-suspend the cornstarch, pour it into the pan, and bring to a simmer, scraping up any browned bits. Cook 1 minute, until it thickens to a glossy, syrupy consistency that coats a spoon.
7. Return the eggplant to the pan and fold gently for 1 to 2 minutes, just until every piece is lacquered in sauce and heated through. Avoid stirring hard — the eggplant is fragile.
8. Turn off the heat, drizzle with the sesame oil, and scatter the scallion greens over the top. Serve immediately over hot white rice.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

South Louisiana Rice Dressing (Dirty Rice)

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem