By Eileen Latimore
Sichuan Eggplant w/ Scallions
4 steps
Prep:15minCook:30min
Many versions include ground pork but ours is meat-free, and we pan-fry the eggplant instead of deep-frying it the traditional way, so it’s much simpler to prepare. Sichuan chili-bean paste, called toban djan, is salty, spicy and rich in umami. Look for it in the international aisle of the supermarket or in Asian grocery stores. It’s worth seeking out, as there’s nothing quite like it. And while you’re shopping, also try to source Chinese black vinegar, also known as Chinkiang (Zhenjiang) vinegar. If it’s unavailable, balsamic, a seemingly peculiar substitution, is the next best option, as its sour-sweet flavor is reminiscent of the malty notes of black vinegar. Serve with steamed rice.
Updated at: Wed, 28 Feb 2024 23:51:52 GMT
Nutrition balance score
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Ingredients
4 servings
1 poundChinese eggplant
trimmed, cut lengthwise into quarters, then crosswise into 2-inch sections
¼ cuppotato starch
OR cornstarch
½ cupgrapeseed oil
or other neutral, divided
kosher salt
ground black pepper
3 tablespoonschili-bean paste
toban djan
2 tablespoonsfresh ginger
minced
1 bunchscallions
thinly sliced
1 ½ tablespoonswhite sugar
2 tablespoonsChinese black vinegar
OR balsamic vinegar
2 tablespoonssoy sauce
Instructions
Step 1
In a medium bowl, toss the eggplant with the potato starch until evenly coated. *Fry in a wok instead* In a 12-inch nonstick skillet over medium-high, heat ¼ cup of oil until shimmering. Add half of the eggplant in an even layer and cook, occasionally turning the pieces, until golden brown, 4 to 7 minutes. As the pieces are done, transfer them to a paper towel-lined plate and sprinkle with salt and pepper. Repeat with the remaining ¼ cup oil and the remaining eggplant.
Step 2
Pour off and discard all but 1 teaspoon of the oil in the skillet and add the chili-bean paste. Cook over medium, stirring constantly with a silicone spatula, until slightly thickened and fragrant, about 2 minutes. Add the ginger and all but 1 tablespoon of the scallions, then cook, stirring, until fragrant, about 2 minutes. Add 1 cup water, the sugar, vinegar and soy sauce. Bring to a boil over medium-high, return the eggplant to the skillet, and cook, stirring occasionally, until the eggplant is softened but not falling apart and the sauce has thickened slightly, 2 to 3 minutes. Off heat, stir in the remaining scallions.
Step 3
Optional garnish: Toasted sesame seeds OR chopped fresh cilantro OR both
Step 4
Don’t use regular globe eggplant instead of Chinese eggplant. Long, slender Chinese eggplants have slightly more tender skin, fewer seeds and a better flesh to skin ratio for this dish.
