Spicy Sichuan Eggplant 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

3 eggplants (preferably Chinese or Japanese, long and slim)

100g minced meat (pork or beef work best)

2 tbsp chopped spring onion

2 tbsp chopped garlic

2 tbsp chopped ginger

Seasonings:

2 tbsp spicy bean paste (Doubanjiang)

Oyster sauce to taste (about 1 tbsp)

Sugar to taste (about 1 tsp)

1 tbsp Shao Xing wine

½ tsp sesame oil

 

 

Instructions:

1. Prepare Eggplants:
Slice eggplants into thick strips or bite-sized chunks. Lightly salt and let them sit for 15 minutes to draw out moisture, then pat dry.

2. Optional (for better texture):
Deep-fry or pan-fry eggplant until golden and tender. Set aside. (This step helps prevent sogginess.)

3. Sauté Aromatics:
In a wok or deep pan, heat 1-2 tbsp oil. Add garlic, ginger, and spring onion. Stir-fry until fragrant.

4. Cook Minced Meat:
Add minced meat to the wok. Stir-fry until browned and no longer pink.

5. Add Sauce Base:
Add the spicy bean paste and cook for 1-2 minutes until the oil turns red and fragrant.

6. Combine & Simmer:
Add the cooked eggplant back to the pan. Pour in Shao Xing wine, oyster sauce, sugar, and a splash of water if needed. Simmer for 3–5 minutes to let the flavors soak in.

7. Finish:
Drizzle with sesame oil and adjust seasoning if needed. Garnish with more spring onion.