Sichuan cuisine has a special place in my heart, especially when it comes to its spicy dishes featuring doubanjiang and Sichuan peppercorns. One of my go-to recipes is for spicy eggplant (鱼香茄子), a delightful Chinese eggplant dish that never fails to impress.
The flavor profile is incredible, showcasing the unique combination of Sichuan ingredients—doubanjiang, Sichuan peppercorns, black vinegar, along with generous amounts of chopped ginger and fresh garlic. While the cooking process is relatively simple, eggplant can quickly lose its vibrant color and become greasy if not handled correctly. Over the years, I have discovered effective methods to maintain the eggplant’s color and minimize oiliness after deep-frying, and I’m excited to share these tips with you.
Ingredients Required for Spicy Eggplant
- Eggplants: I typically use Chinese eggplants, but Japanese eggplants are also a great choice. Any variety, including globe eggplants, will work well for this dish.
- Ground Meat: Pork is the traditional choice, but chicken is a suitable alternative for those avoiding pork. If using pork, opt for ground meat with a fat content of 25% to 30% for optimal flavor and tenderness.
- Seasoning: The primary seasoning is Doubanjiang (chili bean paste), a staple in Sichuan cuisine. Sichuan peppercorns add a distinctive numbing sensation, while additional seasonings include black vinegar, Shaoxing wine, light soy sauce, and oyster sauce.
- Aromatics: The aromatic base consists of chopped ginger, garlic, green onion (white section), and dried chili peppers.
How to Prepare Sichuan-Style Spicy Eggplant
The preparation can be divided into two main steps:
a. Cooking the Eggplant
- Begin by trimming both ends of the eggplant and cutting it into long strips approximately two inches (5 cm) in length. I prefer to keep the skin on for a more appealing presentation.
- Submerge the eggplant in a pot of water with a tablespoon of salt, allowing it to soak for 15 minutes. (Refer to the tips section below for the rationale behind this step.)
- After soaking, rinse the eggplant to remove the salt, then drain it in a colander. Pat the pieces dry with a cloth and place them on a paper towel to eliminate excess moisture, which is crucial to prevent splattering during frying.
- Heat vegetable oil with a high smoking point (such as peanut, canola, or corn oil) to 180°C (355°F). Deep-fry the eggplants for about 1.5 minutes, then remove them and place them in a single layer on a paper towel to drain.
b. Preparing the Meat Sauce
- In a pan, heat vegetable oil and add one teaspoon of Sichuan peppercorns. Gently heat the peppercorns over low heat for about one minute to infuse the oil with flavor, then strain out the peppercorns.
- Using the flavored oil, sauté chopped garlic, ginger, green onions, and dried chili peppers over medium-high heat for about one minute until fragrant.
- Add the ground pork to the pan, mixing well with the aromatics. Cook for about 5 minutes until the pork is fully cooked and begins to dry out. Increase the heat to medium-high to develop a rich flavor as the pork turns slightly brown.
- Add the sauce ingredients, including chili bean paste, oyster sauce, rice vinegar, sugar, and cooking wine.
- Finally, return the deep-fried eggplant to the pan, mixing thoroughly with the meat sauce. Garnish with chopped red pepper, dried chili, and green onions.
Instructions
How to Cook the Eggplant
- Remove both ends of the eggplant and cut it into long strips about two inches (5 cm) long.
- Put the eggplant in a pot and fill it with just enough water to submerge it. Add a tablespoon of salt and mix well. Let it sit for 15 minutes.
- After 15 minutes, rinse away the salt and place the eggplant pieces in a colander to drain. Wipe them with a dry cloth and place them on a paper towel to remove excess moisture.
- Heat vegetable oil to 180°C (355°F). Add the eggplants and deep-fry for about 1.5 minutes. Remove and arrange them in a single layer on a paper towel to drain.
For the Meat Sauce
- Heat vegetable oil in a pan and add one teaspoon of Sichuan peppercorns. Temper the peppercorns over low heat for about one minute until the flavors develop. Strain the oil to remove the peppercorns.
- Use the peppercorn-flavored oil to sauté chopped garlic, ginger, green onions, and dried chili peppers for one minute over medium-high heat.
- Add ground pork to the pan and mix well with the aromatics. Stir-fry for about 5 minutes until fully cooked and starting to dry out. Increase the heat to medium-high to develop flavors.
- Add the sauce ingredients: chili bean paste, oyster sauce, rice vinegar, sugar, and cooking wine.
- Return the deep-fried eggplant to the pan and mix well with the meat sauce.
- Garnish with chopped red pepper, dried chili, and green onions.
Tips to Retain the Purplish Color and Reduce Oiliness of the Eggplants
- Soaking the eggplant in salt water helps remove moisture from its porous structure, minimizing oil absorption during frying.
- Deep-frying over high heat for just 1.5 minutes helps retain the eggplant’s vibrant hue while fully submerging it in oil prevents oxidation and discoloration.
- Avoid stir-frying the eggplant with the sauce for too long, as the vinegar and wine can fade its color. Briefly combine the eggplant with the meat sauce after frying.
- Tempering Sichuan peppercorns in oil and removing them can enhance flavor without the texture of whole peppercorns, though ground Sichuan peppercorn can be used if preferred.
- Since Doubanjiang is salty, taste the dish before adding more salt, adjusting with additional Doubanjiang if necessary.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator. I recommend against making large batches for freezing, as reheating may cause the eggplant to lose its color and visual appeal.
Best Pairings for Spicy Eggplant
This spicy eggplant dish boasts a robust flavor, making it best served with plain white rice. As a complete meal with meat and vegetables, it can stand alone, but for variety, consider pairing it with lotus root soup and a stir-fried vegetable side dish.
