Sichuan Eggplant

    1 hour 30 minutes

    Eggplant is stir fried with garlic and ginger then braised in a mix of Shaoxing wine, sugar, soy and vinegar. Lovely as a side or a vegetarian main.


    Queensland, Australia
    1 person made this

    Serves: 4 

    • 3 medium eggplants, peeled
    • 2 tablespoons sea salt
    • 4 tablespoons peanut oil
    • 5cm ginger, thinly sliced
    • 3 cloves garlic, crushed
    • 2 tablespoons brown sugar
    • 1/2 cup Shaoxing wine
    • 1/2 cup water
    • 2 tablespoons soy sauce
    • 1 tablespoon rice vinegar
    • 1 red chilli, sliced
    • pinch Sichuan pepper

    Preparation:15min  ›  Cook:15min  ›  Extra time:1hour resting  ›  Ready in:1hour30min 

    1. Cut eggplants into 2cm slices and cut the slices into fat strips. Sprinkle with salt and let sit in a colander 1 hour. Rinse then dry on kitchen paper.
    2. Heat the oil in a wok until hot then add ginger, garlic and eggplant. Stir fry 3 minutes. Add sugar and fry 30 seconds, stirring constantly.
    3. Add Shaoxing wine and stir fry 1 minute, then add the water and simmer 2 more minutes.
    4. Add soy sauce, vinegar and chilli and cook 2 more minutes. Serve, sprinkled with Sichuan pepper.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)