Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Sichuan-Style Eggplant with Scallions
The Sichuan name for this classic dish is yu xiang qie zi, which translates as “fish fragrant eggplant” despite the fact that no seafood of any kind is used in its making. Some sources say it’s so called because the eggplant is cooked with ingredients commonly paired with fish in Sichuan cooking. Many versions include ground pork but ours is meat-free, and we pan-fry the eggplant instead of deep-frying it the traditional way, so it’s much simpler to prepare. Sichuan chili-bean paste, called toban djan, is salty, spicy and rich in umami. Look for it in the international aisle of the supermarket or in Asian grocery stores. It’s worth seeking out, as there’s nothing quite like it. And while you’re shopping, also try to source Chinese black vinegar, also known as Chinkiang (Zhenjiang) vinegar. If it’s unavailable, balsamic, a seemingly peculiar substitution, is the next best option, as its sour-sweet flavor is reminiscent of the malty notes of black vinegar. Serve with steamed rice.
4
Servings
Don’t use regular globe eggplant instead of Chinese eggplant. Long, slender Chinese eggplants have slightly more tender skin, fewer seeds and a better flesh to skin ratio for this dish.
40 minutes
Ingredients
-
1
pound Chinese eggplant, trimmed, cut lengthwise into quarters, then crosswise into 2-inch sections
-
¼
cup potato starch OR cornstarch
Directions
-
01In a medium bowl, toss the eggplant with the potato starch until evenly coated. In a 12-inch nonstick skillet over medium-high, heat ¼ cup of oil until shimmering. Add half of the eggplant in an even layer and cook, occasionally turning the pieces, until golden brown, 4 to 7 minutes. As the pieces are done, transfer them to a paper towel-lined plate and sprinkle with salt and pepper. Repeat with the remaining ¼ cup oil and the remaining eggplant.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
I love Sichuan eggplant and I didn't think this recipe could improve on my favorite one, but it did. The sugar balanced the pungency of the chili- bean paste. Delicious.