Best 2 Sichuan Eggplant Recipes

Feast your taste buds on the tantalizing journey of Sichuan Eggplant, a captivating dish that embodies the fiery spirit of Sichuan cuisine. This irresistible delicacy invites you to embark on a culinary adventure where bold flavors dance harmoniously in every bite. From the classic Sichuan Eggplant with Garlic Sauce, where tender eggplant slices bask in a symphony of pungent garlic, spicy peppers, and savory sauce, to the captivating Braised Eggplant in Spicy Sauce, which tantalizes with its complex blend of aromatic spices and rich textures.

Indulge in the unique charm of Steamed Eggplant with Minced Pork, where soft eggplant embraces a flavorful filling of minced pork, mushrooms, and aromatic seasonings. For a delightful twist, explore the medley of flavors in Stir-Fried Eggplant with Tomatoes, where the vibrant sweetness of tomatoes mingles with the smoky essence of eggplant, creating a symphony of flavors. And if simplicity is your desire, embrace the humble beauty of Stir-Fried Eggplant with Garlic, where the essence of eggplant shines through in a harmonious union with aromatic garlic.

These culinary gems celebrate the versatility and allure of eggplant, showcasing its ability to transform into a captivating canvas for a myriad of flavors. Whether you crave the fiery intensity of classic Sichuan Eggplant with Garlic Sauce or the subtle elegance of Stir-Fried Eggplant with Garlic, this article promises a tantalizing exploration of taste sensations that will leave you craving more.

Let's cook with our recipes!

ROASTED EGGPLANT WITH SICHUAN-STYLE PORK

Roasted Eggplant with Sichuan-Style Pork image

Our chopped challenge this week was ground pork. We wanted to infuse with as much flavor as possible so we cooked it Sichuan-style and paired it with sweet Japanese eggplant. Chopped Basket Ingredient: ground pork

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 medium Japanese eggplants (about 1 pound), tops trimmed, halved lengthwise
1/4 cup canola oil
Kosher salt and freshly ground black pepper
1 pound ground pork
1 bunch scallions, thinly sliced, white and green parts separated
6 cloves garlic, minced
One 2-inch knob ginger, peeled and finely grated
2 to 4 tablespoons chili-garlic sauce or sambal oelek
1/4 cup soy sauce
1/4 cup balsamic vinegar
Steamed white rice, warm, for serving

Steps:

Preheat the oven to 425 degrees F with a rack set on the middle shelf.
Use a sharp paring knife to lightly score the flesh of each eggplant 6 to 8 times. Place the on a baking sheet and toss with 2 tablespoons of the oil and season liberally with salt and pepper. Place the eggplant, cut-side down, and bake until the eggplant starts to soften and the skin starts to brown, about 15 minutes. Use a large offset spatula to gently flip the eggplant over and bake until the flesh is completely softened and light golden brown, about 15 more minutes.
Meanwhile, make the pork: Heat the remaining oil over medium-high heat in a large saute pan. Add the pork and 1/4 teaspoon salt. Cook, breaking up the meat, until lightly browned and no longer pink, about 5 minutes. Add the scallion whites, garlic and ginger and cook for 2 minutes, stirring constantly. Stir in the chili-garlic sauce, soy sauce, vinegar, 1/2 cup water and half of the scallion greens. Simmer over medium-low heat for 10 minutes, stirring occasionally.
To serve, spoon the pork over the roasted eggplant and garnish with the remaining scallion greens. Serve with steamed rice.

SICHUAN EGGPLANT

Sichuan Eggplant image

Categories Pork Vegetable

Number Of Ingredients 16

Ingredients

1 pound Eggplant (cut into 3 inch sticks)
3 tablespoons Sauce: Chiankiang vinegar
1 tablespoon Sauce: Light Soy Sauce
1 tablespoon Sauce: Dark Soy Sauce
1 tablespoon Sauce: Dry Sherry
1 tablespoon Sauce: Doubianjiang
2 tablespoons Sauce: Sugar
1/2 cup Sauce: Chicken Stock
1 tablespoon Sauce: Cornstarch
1/2 cup Peanut Oil
2 teaspoons Sichuan Peppercorns
4 pieces Green Onion (chopped)
3 tablespoons Garlic (minced)
1 tablespoon Ginger (minced)
1/2 pound Ground Pork
8 pieces Korean dried chili peppers

Steps:

Place cut eggplant in large bowl
Cover eggplant with water and 1 teaspoon salt
Drain and pat dry after 15 minutes
Mix together sauce ingredients in a bowl and set aside
Coat eggplant with cornstarch
Add oil to pan at medium heat
Spread eggplant in pan and fry until soft and charred (5-7 minutes)
Move eggplant to a plate
Cook pork in pan until browned
Add green onion, garlic, ginger, and dried chili peppers to pork
Add sauce to pan
Adjust taste with more salt or sugar
Add eggplant and mix
Serve over rice

Tips:

To ensure the best flavor, use fresh and high-quality ingredients.
If you prefer a spicier dish, add more chili peppers or chili oil.
For a smokier flavor, roast the eggplant over an open flame or under a broiler.
If you don't have time to roast the eggplant, you can also pan-fry it.
Serve the Sichuan eggplant with steamed rice, noodles, or your favorite dipping sauce.

Conclusion:

Sichuan eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its bold flavors and unique texture, this dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give Sichuan eggplant a try. You won't be disappointed!

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