Sichuan Style Braised Aubergines (Print Version)
Tender aubergine in spicy Sichuan doubanjiang sauce, finished with sesame oil and spring onions.
# 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 piece ginger, thumb-sized, finely chopped
05 - 1 red chili, thinly sliced, optional
→ Sauce
06 - 2 tablespoons doubanjiang (Sichuan 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 - 0.5 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 stand for 10 minutes to extract excess liquid. Rinse thoroughly and pat dry with paper towels.
02 - Heat 3 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Fry eggplant pieces for 6 to 8 minutes, turning occasionally, until golden and soft. Remove and drain on paper towels.
03 - Pour off excess oil, leaving approximately 1 tablespoon in the pan. Add ginger, garlic, and optional red chili. Stir-fry for 1 minute until aromatic.
04 - Add doubanjiang and cook while stirring constantly for 1 additional minute until the oil is tinted red and fragrant.
05 - Return the seared eggplant to the pan. Introduce soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Gently fold to evenly coat the eggplant with the sauce.
06 - Cover the pan and lower the heat. Simmer for 8 to 10 minutes until the eggplant is exceptionally tender and the flavors have melded.
07 - Blend cornstarch and water to form a slurry. Mix into the pan and cook for 30 seconds, stirring, until the sauce thickens.
08 - Finish by drizzling with sesame oil and garnish with fresh spring onion before serving.
# Expert Tips:
01 -
- The bold flavors taste like a secret restaurant dish but come together with pantry staples.
- I keep making this because the silky aubergines and spicy sauce are seriously irresistible with just plain rice.
02 -
- If you rush frying the aubergines, they can turn rubbery instead of tender—give them the full 6–8 minutes.
- Adding the cornstarch slurry slowly and stirring constantly prevents unsightly lumps and gives the sauce the right sheen.
03 -
- If you can, track down authentic doubanjiang; the flavor is unmatched.
- Make sure the pan is properly hot before frying anything—this keeps the aubergine from absorbing too much oil and going greasy.