Eggplant cooked Sichuan-style with plenty of garlic, ginger, scallions, and lots of heat!
Perfect for all you fire eaters out there.
Are eggplants showing up in your local markets yet?
Elise Bauer
~Elise
The actual name for this dish in Sichuan cuisine oddly translates to “Fish-Fragrant” Eggplant.
Confusing, as this dish has no fish anywhere in it.
You see, in Sichuan cuisine there are 23 complex flavors.
Elise Bauer
Fish-Fragrant is one of the most celebrated.
It is so named because these flavors are often used to enhance fish.
These days many people can get perfectly fresh fish.
Elise Bauer
However, fish-fragrant flavor is still quite popular.
you’re able to practically feel it turn your organs to ash from the inside out.
Sichuan Eggplant
This recipe calls for asian eggplants, or Japanese eggplants.
Elise Bauer
They are long and thin compared to a European or globe eggplant, and much more tender and delicate.
*A lot of grocery stores have Asian ingredient aisles now.
(Do not confuse with black bean paste or chili-garlic paste.)
**Sichuan peppercorns are available at some stores and online for quite cheap.
Quarter the eggplant lengthwise and chop into large batons and set aside.
In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.
Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.
Place the oil in a wok or large saute pan over medium-high heat until the oil is almost smoking.
until fragrant, about 30 seconds.
turn the heat to medium-low and simmer for 90 seconds.
and stir together until the sauce thickens a bit.
and cook for 15 seconds to diffuse their harsh flavors a bit.
Garnish with cilantro and serve.
