Sichuan Eggplant

Sichuan Eggplant


1 person made this

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.

kate Queensland, Australia

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.

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