Sichuan Style Braised Aubergines (Print)
Tender aubergine braised in spicy Sichuan doubanjiang with garlic, ginger and spring onions—ready in 40 minutes.
# What You Need:
→ Vegetables
01 - 1.3 pounds eggplants, cut into thick batons
02 - 2 spring onions, finely sliced
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece ginger, finely chopped
05 - 1 red chili, thinly sliced (optional)
→ Sauce
06 - 2 tablespoons doubanjiang (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
# How to Make:
01 - Lightly sprinkle the eggplant batons with salt and let them rest for 10 minutes to draw out excess moisture. Rinse under cold water and pat dry thoroughly with paper towels.
02 - Heat 3 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Fry the eggplant pieces until golden brown and soft, about 6 to 8 minutes. Remove and drain on paper towels.
03 - Wipe excess oil from the pan, leaving approximately 1 tablespoon. Add ginger, garlic, and chili; stir-fry for 1 minute until fragrant.
04 - Add doubanjiang to the aromatics and continue to stir constantly for 1 minute, until the oil turns deep red and fragrant.
05 - Return eggplant to the pan. Add soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Gently stir to coat the eggplant evenly.
06 - Cover and simmer over low heat for 8 to 10 minutes until the eggplant becomes very tender and flavors meld.
07 - Mix cornstarch with 2 tablespoons water to create a slurry. Pour into the pan and cook for 30 seconds, stirring, until the sauce thickens.
08 - Drizzle with sesame oil and garnish with sliced spring onions. Serve immediately.
# Expert Advice:
01 -
- This dish transforms humble aubergines into a silky, flavor-packed main you’ll want to eat straight from the pan—secret's in the combination of doubanjiang and fresh aromatics.
- It’s perfect for impressing both spice lovers and vegetarians, and wildly satisfying with minimal fuss.
02 -
- If you rush frying the aubergines, they’ll end up pale and spongy instead of soft and deeply savory—give them time in the oil, even if it seems like a lot upfront.
- Doubanjiang is potent stuff; I learned not to add extra salt until I’ve tasted the sauce just before serving.
03 -
- The trick is being patient with the oil and never crowding the pan—small batches lead to the best results.
- Add a little extra fresh ginger at the end for a zingy top note that wakes everything up.