Hot & Numbing Spicy Sichuan Eggplant | Marion's Kitchen
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Prep Time
5m
Cook Time
25m
Total Time
30m
This Hot & Numbing Spicy Sichuan Eggplant recipe by Marion's Kitchen combines Japanese eggplants with green Sichuan peppercorns, chili oil, garlic, ginger, and a mix of savory and sweet sauces for a flavorful and spicy dish. Serve with steamed rice for a deliciously fiery meal.
Recipe Options
Ingredients
Servings:
4-6
Scale:
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Steps
1
Use a julienne peeler or regular peeler to remove most of the skin from the eggplant, leaving a little to help hold the eggplant together as it softens. Quarter each eggplant lengthways, then cut each piece in half widthways so each eggplant is cut into 8 even pieces. Place the eggplant in a large steamer then cook, covered, over boiling water for 25 minutes or until very tender. Use a spatula to carefully transfer the softened eggplant to a large bowl.
2
While the eggplant is steaming, make your spicy sauce. Lightly crush the peppercorns with a mortar and pestle. Heat the vegetable oil and chilli oil in a wok or pan over medium heat. Add the garlic and ginger and cook, stirring, for 2 minutes or until fragrant. Add the doubanjiang and cook, stirring, for another 1-2 minutes. Add the soy sauce, vinegar, sugar and ground peppercorns and stir to combine well. Bring the mixture to a simmer and cook for 1 minute to allow flavours to combine and sugar to dissolve.
3
Pour the mixture over the eggplant in the bowl and gently toss to lightly coat the eggplant, taking care as the eggplant is very tender. Transfer to a serving plate, including any of the spicy chilli oil sauce. Scatter over the spring onion and serve with steamed rice.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories359kcal
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Fat15g
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Saturated Fat2g
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Carbohydrates54g
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Fiber24g
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Sugar32g
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Protein7g
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Cholesterol0mg
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Sodium197mg
Percent Daily Values are based on a 2,000 calorie diet.