Sichuan Dry-Braised Eggplant with Garlic and Chili (鱼香茄子 Yú Xiāng Qiézi)

Ingredients

• •2 large (about 700 g) Chinese eggplant or regular eggplant, cut into 1-inch chunks
• •5 cloves garlic, minced
• •1-inch piece fresh ginger, minced
• •3 stalks green onions, whites and greens separated and sliced
• •1.5 tbsp doubanjiang (spicy fermented bean paste)
• •1.5 tbsp soy sauce
• •1.5 tbsp rice vinegar
• •2 tsp sugar
• •1 tsp cornstarch
• •3 tbsp water
• •3 tbsp neutral oil
• •1/2 tsp sesame oil

Directions

1. 1Toss eggplant chunks with 1/2 tsp salt and let sit in a colander for 10 minutes, then pat dry with paper towel — this removes bitterness and stops the eggplant from absorbing too much oil.
2. 2Whisk together soy sauce, rice vinegar, sugar, cornstarch, and water in a small bowl to make the sauce; set aside.
3. 3Heat 2 tbsp oil in a wok or large skillet over high heat until shimmering; add eggplant in a single layer (work in batches if needed) and cook, turning occasionally, for 5–6 minutes until golden and collapsed.
4. 4Remove eggplant to a plate; add remaining 1 tbsp oil to the pan.
5. 5Add doubanjiang and stir-fry over medium-high heat for 30 seconds until the oil turns red and the paste smells fragrant.
6. 6Add garlic, ginger, and green onion whites; stir-fry 30 seconds.
7. 7Return eggplant to the pan and toss to coat in the aromatics.
8. 8Pour in the sauce mixture and toss everything over high heat for 1–2 minutes until the sauce thickens and deeply coats the eggplant.
9. 9Drizzle with sesame oil, scatter green onion tops, and serve over steamed rice.

💡 Chinese eggplant (long, slender, purple) is ideal because it has fewer seeds and softer skin — find it at Asian grocery stores or most large supermarkets. Regular globe eggplant works perfectly well. Doubanjiang is in the Asian aisle; substitute 1 tbsp chili garlic sauce plus 1 tsp miso if needed.

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