התמונה להמחשה בלבדSichuan Eggplant
A classic Asian dish featuring succulent eggplants caramelized and softened in a rich, sweet, and spicy glaze. The interplay between the bold heat of Szechuan peppercorns and the melt-in-your-mouth texture creates a profound culinary experience for those seeking vibrant flavors. This dish serves as a commanding accompaniment to white rice or as a highlight of a festive Asian spread.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate. If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.
- 2*A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.)
Nutrition
- Calories
- 379
- Protein
- 27.6g
- Carbs
- 7.1g
Chef tips
For crispy eggplants that aren't greasy, sprinkle them with salt and let them sit for 10 minutes. Pat dry with a paper towel before frying to remove excess moisture. For a protein boost, add some seared tofu cubes. Serve with a sprinkle of toasted sesame seeds and chopped green onions for a pop of color and fresh flavor.
Culinary reasoning
A classic Asian dish featuring succulent eggplants caramelized and softened in a rich, sweet, and spicy glaze. The interplay between the bold heat of Szechuan peppercorns and the melt-in-your-mouth texture creates a profound culinary experience for those seeking vibrant flavors. This dish serves as a commanding accompaniment to white rice or as a highlight of a festive Asian spread.