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Hot & Numbing Spicy Sichuan Eggplant | Marion's Kitchen

Name: Hot & Numbing Spicy Sichuan Eggplant | Marion's Kitchen
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4-6
Ingredients: 1kg (2 lb 3 oz) Japanese eggplants (about 8), trimmed; 1 tbsp green Sichuan peppercorns; 1 tbsp vegetable oil; 2 tbsp homemade chilli oil (or store-bought); 3 cloves of garlic, grated; 1 tbsp grated ginger; 2 tablespoons doubanjiang*; 1 tbsp soy sauce; 1 tbsp rice wine vinegar; 1 tbsp caster (superfine) sugar; 2 spring onions (scallions), trimmed, finely sliced on the diagonal; steamed rice, to serve

Prep Time

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.

Chinese Cuisine

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