Sichuan Style Garlic Eggplant
Dive into the bold flavors of Sichuan cuisine with this exquisite Garlic Eggplant dish. The succulent Chinese eggplants are expertly cooked until they are tender and infused with a heavenly garlic sauce. Highlights of Chinese five spice and a touch of chili oil give this vegetarian entrée a delightful kick, while the hint of sweetness from brown sugar balances the savory notes perfectly. Serve it over rice for a satisfying meal that’s sure to impress your family and friends.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
water
3/4 cup (measured)
cornstarch
2 teaspoons (measured)
low sodium soy sauce
2 tablespoons (measured)
light brown sugar
2 tablespoons (measured)
hoisin sauce
1 tablespoon (measured)
rice vinegar
1 teaspoon (measured)
Chinese five spice powder
1/2 teaspoon (measured)
garlic powder
1/2 teaspoon (measured)
red pepper flakes
1/2 teaspoon (measured)
Chinese eggplants
2 lbs (about 5, sliced)
vegetable oil
2 tablespoons (for cooking)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
garlic cloves
6, chopped (fresh)
scallions
3, thinly sliced (for stirring and garnish)
chili oil
1 1/2 tablespoons (measured)
Instructions
1
In a medium bowl, whisk together 3/4 cup of water and the cornstarch until smooth. Then, add the low sodium soy sauce, light brown sugar, hoisin sauce, rice vinegar, Chinese five spice powder, garlic powder, and red pepper flakes. Mix thoroughly and set aside to let the flavors meld.
2
Prepare the eggplants by trimming the ends off each eggplant. Cut each one into thirds horizontally, creating three cylindrical pieces, then slice each cylinder lengthwise into quarters to form long sticks. Repeat the process until all eggplants are prepared.
3
In a large nonstick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. When the oil is shimmering, add half of the eggplant sticks. Season them generously with salt and pepper. Sauté until the eggplant is charred and tender, which should take about 7 to 10 minutes. Remove from the skillet and transfer to a bowl. Repeat the cooking process with the remaining eggplant.
4
To deglaze the skillet, pour in 2 tablespoons of water, scraping up any brown bits stuck to the bottom. Pour this deglazed mix into the bowl with the eggplant to capture extra flavor.
5
Lower the heat to medium and add about 1 teaspoon of oil to the skillet. Once hot, toss in the chopped garlic and sliced scallions, sautéing for about 30 to 60 seconds until fragrant.
6
Give the previously prepared sauce a good whisk to ensure the cornstarch is fully incorporated and pour it into the skillet. Allow the mixture to simmer for 1 to 2 minutes, thickening into a rich sauce.
7
Add the cooked eggplant and drizzle in the chili oil. Stir everything together, ensuring the eggplant is thoroughly coated with the sauce. Season to taste with more salt if necessary. Cook for an additional 5 to 7 minutes, allowing the eggplant to absorb the delicious flavors.
8
Once finished, remove from heat and garnish with additional sliced scallions before serving. Enjoy hot over steamed rice or as a delicious side dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sichuan Style Garlic Eggplant?
Sichuan Style Garlic Eggplant is a bold vegetarian dish featuring tender Chinese eggplants infused with a savory garlic sauce, Chinese five spice, and chili oil.
What kind of eggplant is best for this recipe?
This recipe specifically calls for Chinese eggplants, which are narrower and more tender than traditional globe eggplants.
Is this recipe suitable for vegetarians?
Yes, this dish is a delicious vegetarian-friendly entrée.
How much eggplant do I need to prepare?
You will need approximately 2 lbs of Chinese eggplants, which is usually about 5 individual eggplants.
What ingredients are in the garlic sauce?
The sauce is made from water, cornstarch, low sodium soy sauce, light brown sugar, hoisin sauce, rice vinegar, Chinese five spice powder, garlic powder, and red pepper flakes.
How should I cut the eggplants for this dish?
Trim the ends, cut each eggplant into thirds horizontally, and then slice each cylinder lengthwise into quarters to create long sticks.
How long does it take to sauté the eggplant sticks?
The eggplant sticks should be sautéed for about 7 to 10 minutes until they are charred and tender.
Why do I need cornstarch for this recipe?
Cornstarch is used as a thickening agent to turn the liquid ingredients into a rich, clinging sauce.
How many garlic cloves are used?
The recipe uses 6 fresh chopped garlic cloves for the sauté, plus an additional 1/2 teaspoon of garlic powder in the sauce.
What gives the dish its spicy kick?
The spicy flavor comes from a combination of 1/2 teaspoon of red pepper flakes and 1.5 tablespoons of chili oil.
What is the purpose of deglazing the skillet?
Deglazing with 2 tablespoons of water helps lift the flavorful brown bits from the bottom of the pan to be added back into the eggplant.
What kind of oil should I use for frying?
The recipe recommends using 2 tablespoons of vegetable oil for the sautéing process.
How do I incorporate the scallions?
Three thinly sliced scallions are divided; some are sautéed with the garlic for fragrance, and the rest are used as a fresh garnish.
Should I cook all the eggplant at once?
No, it is best to cook the eggplant in two separate batches to ensure each piece gets properly charred and tender.
What is the suggested serving method?
It is recommended to serve the eggplant hot over steamed rice.
How long does the sauce need to simmer?
The sauce needs to simmer for 1 to 2 minutes on its own to thicken before adding the eggplant back in.
How much brown sugar is in the recipe?
The recipe calls for 2 tablespoons of light brown sugar to balance the savory flavors.
Is Chinese five spice powder necessary?
Yes, 1/2 teaspoon of Chinese five spice powder provides the distinct flavor profile essential to this Sichuan-style dish.
How do I finish the dish once the eggplant is in the sauce?
After adding the cooked eggplant and chili oil to the sauce, stir to coat and cook for an additional 5 to 7 minutes.
Do I need to peel the eggplants?
No, the instructions indicate trimming and slicing without peeling, as Chinese eggplant skins are thin and edible.
What kind of soy sauce should I use?
The recipe specifies 2 tablespoons of low sodium soy sauce.
How much rice vinegar is required?
You will need 1 teaspoon of rice vinegar for the sauce mixture.
What is the total cooking time for the final simmer?
The final simmer with the eggplant in the sauce takes about 5 to 7 minutes.
How much chili oil is added at the end?
Drizzle in 1.5 tablespoons of chili oil once the eggplant is added back to the skillet.
Should the sauce be prepared in advance?
Yes, the first step is to whisk the sauce ingredients together in a medium bowl so the flavors can meld while you prep the vegetables.
How do I ensure the cornstarch is fully mixed?
Whisk the cornstarch and water together first until smooth before adding the other sauce components, and give it another whisk just before pouring it into the skillet.
When do I add salt and pepper?
Season the eggplant with salt and pepper while sautéing it in the oil, and adjust with more salt to taste at the very end if needed.
How much hoisin sauce is used?
The recipe uses 1 tablespoon of hoisin sauce.
What temperature should I use for sautéing the eggplant?
The eggplant should be sautéed over medium-high heat.
How much water is used to deglaze the pan?
Use 2 tablespoons of water to deglaze the skillet after cooking the eggplant.