Best 2 Sichuan Eggplant Recipes

Sichuan eggplant is a classic Chinese dish that combines the bold flavors of Sichuan cuisine with the tender texture of eggplant. This dish is a staple in many Chinese restaurants and has become increasingly popular in home kitchens due to its delicious taste and relative ease of preparation. The key to making a great Sichuan eggplant is to find the right balance of spicy, sour, and sweet flavors. This can be achieved by using a variety of ingredients, including chili peppers, Sichuan peppercorns, garlic, ginger, and vinegar. The result is a dish that is both flavorful and addictive.

Here are our top 2 tried and tested recipes!

ROASTED EGGPLANT WITH SICHUAN-STYLE PORK

Roasted Eggplant with Sichuan-Style Pork image

Our chopped challenge this week was ground pork. We wanted to infuse with as much flavor as possible so we cooked it Sichuan-style and paired it with sweet Japanese eggplant. Chopped Basket Ingredient: ground pork

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 medium Japanese eggplants (about 1 pound), tops trimmed, halved lengthwise
1/4 cup canola oil
Kosher salt and freshly ground black pepper
1 pound ground pork
1 bunch scallions, thinly sliced, white and green parts separated
6 cloves garlic, minced
One 2-inch knob ginger, peeled and finely grated
2 to 4 tablespoons chili-garlic sauce or sambal oelek
1/4 cup soy sauce
1/4 cup balsamic vinegar
Steamed white rice, warm, for serving

Steps:

Preheat the oven to 425 degrees F with a rack set on the middle shelf.
Use a sharp paring knife to lightly score the flesh of each eggplant 6 to 8 times. Place the on a baking sheet and toss with 2 tablespoons of the oil and season liberally with salt and pepper. Place the eggplant, cut-side down, and bake until the eggplant starts to soften and the skin starts to brown, about 15 minutes. Use a large offset spatula to gently flip the eggplant over and bake until the flesh is completely softened and light golden brown, about 15 more minutes.
Meanwhile, make the pork: Heat the remaining oil over medium-high heat in a large saute pan. Add the pork and 1/4 teaspoon salt. Cook, breaking up the meat, until lightly browned and no longer pink, about 5 minutes. Add the scallion whites, garlic and ginger and cook for 2 minutes, stirring constantly. Stir in the chili-garlic sauce, soy sauce, vinegar, 1/2 cup water and half of the scallion greens. Simmer over medium-low heat for 10 minutes, stirring occasionally.
To serve, spoon the pork over the roasted eggplant and garnish with the remaining scallion greens. Serve with steamed rice.

SICHUAN EGGPLANT

Sichuan Eggplant image

Categories Pork Vegetable

Number Of Ingredients 16

Ingredients

1 pound Eggplant (cut into 3 inch sticks)
3 tablespoons Sauce: Chiankiang vinegar
1 tablespoon Sauce: Light Soy Sauce
1 tablespoon Sauce: Dark Soy Sauce
1 tablespoon Sauce: Dry Sherry
1 tablespoon Sauce: Doubianjiang
2 tablespoons Sauce: Sugar
1/2 cup Sauce: Chicken Stock
1 tablespoon Sauce: Cornstarch
1/2 cup Peanut Oil
2 teaspoons Sichuan Peppercorns
4 pieces Green Onion (chopped)
3 tablespoons Garlic (minced)
1 tablespoon Ginger (minced)
1/2 pound Ground Pork
8 pieces Korean dried chili peppers

Steps:

Place cut eggplant in large bowl
Cover eggplant with water and 1 teaspoon salt
Drain and pat dry after 15 minutes
Mix together sauce ingredients in a bowl and set aside
Coat eggplant with cornstarch
Add oil to pan at medium heat
Spread eggplant in pan and fry until soft and charred (5-7 minutes)
Move eggplant to a plate
Cook pork in pan until browned
Add green onion, garlic, ginger, and dried chili peppers to pork
Add sauce to pan
Adjust taste with more salt or sugar
Add eggplant and mix
Serve over rice

Sichuan Eggplant: Cooking Hacks and a Savory Culinary Adventure

Indulge in the vibrant flavors of Sichuan Eggplant, a delectable dish that captivates taste buds with its spicy, tangy, and aromatic profile. Discover an array of cooking tips and techniques to elevate your culinary skills and create an unforgettable Sichuan Eggplant experience.

Eggplant Symphony: Embrace the versatility of eggplant. From firm to soft, each variety unveils unique textures and flavors. Discover the magic of grilling, sautéing, or deep-fУДing techniques to achieve the perfect balance of tenderness and crisp.
Sizzling Symphony: Unleash the symphony of flavors with Sichuan's iconic cooking method – a sizzling hot oil bath. Transform ordinary ingredients into an orchestra of taste sensations. The key lies in the precise temperature of the oil, allowing it to dance and sizzle upon contact.
Sauce Symphony: Craft a harmonious symphony of flavors with a symphony of sauces. From the fiery heat of chilies to the tangy embrace of vinegar, explore the symphony of tastes that create Sichuan's distinct palate.
Garnish Rhapsody: Elevate the culinary masterpiece with a symphony of garnishes. A symphony of fresh herbs, vibrant peppers, and crunchy peanuts unite to create a symphony of textures and flavors.

Culinary Chorus: A harmonious Fusion of Flavors

Savor the grand curtain call as Sichuan Eggplant takes its final bow. This dish encapsulate the very spirit of Sichuan Cuisine – a masterful crescendo of flavors that dances upon the palate. Dive into the depths of this culinary chorus, where each ingredient contributes its unique voice to create a harmonious symphony of taste.

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