Szechuan Eggplant


From Feasting at Home

INGREDIENTS:

  • 1 & 1/2 lbs Japanese eggplant (about four 10-inch eggplants)
  • 2 tsp salt
  • bowl of water
    _________

  • 2 Tbsp cornstarch
  • 2-4 Tbsp peanut oil (or wok oil)
    _________

  • 4 cloves garlic, rough chopped
  • 2 tsp ginger, finely minced
  • 5-10 dried red chilies (Way hot! Four is plenty)

SZECHUAN SAUCE:

  • 1 tsp Szechuan peppercorns (or regular peppercorns)
  • 1/4 cup soy sauce
  • 1 Tbsp garlic chili paste (or 1 tsp chili flakes)
  • 1 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • 1 Tbsp Chinese cooking wine (or Mirin)
  • 3 Tbsp sugar, brown sugar, coconut sugar, maple syrup (or alternative)
  • 1/2 tsp five spice

Garnish with scallions & roasted peanuts, or Peanut Chili Crunch

INSTRUCTIONS:

  1. Cut eggplant into 1/2 inch thick half moons or into bite sized pieces.
  2. Place in a large bowl covered with water and stir in 2 tsp salt. Cover with a plate and let stand 20-30 min.
  3. In the meantime, chop the garlic & ginger and make the Szechuan Sauce.

TO MAKE SZECHUAN SAUCE:

  1. Toast the peppercorns in a dry skillet over medium heat for 1-2 min & crush.
  2. Place these along with with the remaining ingredients (soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar & five spice) in a small bowl and whisk. Set by the stove.
  3. Drain & rinse the eggplant and pat dry with a towel. Toss with the corn starch.
  4. Heat 1-2 Tbsp oil in an extra large skillet over medium heat. Add half the eggplant, spreading them out. You want to get both sides nice and golden, and the insides cooked through – takes about 10 min for each batch. Let one side brown then turn them over using tongs. Set the eggplant aside.
  5. Add one more Tbsp oil to the skillet, and over medium heat add the garlic & ginger, stirring for 2 minutes.
  6. Add the dried chilis and stir one minute.
  7. Pour the Szechuan Sauce into the pan and bring to a simmer for 20 seconds.
  8. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry, add a Tbsp of water to loosen.

Place in a serving dish and top with scallions and optional peanuts. Serve with rice, cauliflower rice, black rice or rice noodles.