Sichuan Style Braised Aubergines (Print Version)
Tender aubergine batons in a bold Sichuan chili and soy sauce, finished with sesame 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 thumb-sized piece ginger, 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
# Directions:
01 - Sprinkle the eggplant batons lightly with salt and let stand for 10 minutes to draw out excess moisture. Rinse and thoroughly pat dry with paper towels.
02 - Heat 3 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Fry the eggplant pieces in batches until golden and soft, about 6 to 8 minutes. Remove and drain on paper towels.
03 - Wipe excess oil from the pan, leaving about 1 tablespoon. Add ginger, garlic, and red chili. Stir-fry for 1 minute until deeply fragrant.
04 - Add doubanjiang and cook for an additional minute, stirring constantly until the oil turns red and aromatic.
05 - Return the eggplant to the pan. Stir in soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Gently combine to coat the eggplant evenly.
06 - Cover and simmer on low heat for 8 to 10 minutes, until the eggplant is exceptionally tender and flavors meld.
07 - Stir together cornstarch and water to form a slurry. Add to the pan and cook for 30 seconds or until the sauce is glossy and thickened.
08 - Drizzle in sesame oil and garnish with sliced spring onions. Serve immediately.
# Expert Tips:
01 -
- This is the dish that made me finally fall in love with aubergine—the sauce is enough to make you sneak seconds straight from the pan.
- Rich, spicy, and satisfyingly savory, it turns ordinary weeknight ingredients into a feast worthy of guests.
02 -
- Once I skipped salting the aubergine to save time—never again, as the result was disappointingly soggy.
- Cooking doubanjiang in oil—even for just a minute—lets its flavor really come alive and colors the whole dish with deep red gloss.
03 -
- Browning the aubergines properly is the trickiest part—don’t overcrowd the pan and keep the heat lively.
- Let the sauce reduce just enough so it hugs each piece, but don’t let it go dry—the saucy finish is pure comfort.