Sichuan Eggplant
The technique of frying or steaming and then marinating the eggplant creates an incredibly flavorful and addictive dish. Eggplants have a natural ability to absorb sauces, making this Sichuan-style eggplant dish rich, spicy, and savory with a perfect balance of umami and heat.
This deep-fried or steamed version ensures the eggplant is soft and infused with an aromatic marinade.
Ingredients
For the dish
For Garnish:
Instructions
Step 1: Prepare the Eggplant
- Slice the eggplant into rounds or strips.
- Place the slices on a wire rack or strainer, sprinkle generously with coarse salt, and let them sit for 45 minutes to drain excess moisture and reduce bitterness.
- Rinse the eggplant slightly, then pat dry thoroughly.
Step 2: Coat and Fry
- In a bowl, mix the flour and cornflour together.
- Lightly coat the eggplant slices in the flour mixture, shaking off excess.
- Heat oil in a deep fryer or pan over medium-high heat.
- Fry the eggplant in batches for 5-6 minutes, until golden and crispy.
- Drain on a colander for a few minutes, then transfer to absorbent paper.
Step 3: Prepare the Marinade
- In a bowl, whisk together soy sauce, lemon juice, maple syrup, chopped ginger, chopped garlic, sliced chili, and sesame oil.
Step 4: Marinate the Eggplant
- Transfer the fried eggplant slices to the marinade and let soak for at least 1 hour to absorb flavors.
Step 5: Serve & Garnish
- Place the marinated eggplant on a serving plate, pouring some of the sauce over the top.
- Sprinkle with chopped spring onions and roasted sesame seeds.
Note
Tips & Variations:
- For a lighter version, try the steamed method: Peel the eggplants and cut lengthwise into strips. Steam for 20 minutes, then soak in the marinade before serving.
- For extra spice, add chili oil or Sichuan peppercorns to the marinade.
- To make it a complete meal, serve over steamed rice or noodles.
- Best served chilled or at room temperature, allowing the flavors to deepen.
Asian,Vegan,Spicy,