If you’re looking for a new and exciting way to enjoy eggplant, try out this spicy Sichuan eggplant recipe. With its bold flavors and tongue-tingling heat, it’s sure to wake up your taste buds. This dish is made with tender eggplant, garlic, ginger, and a spicy Sichuan sauce that will leave you craving more. While the recipe may be unfamiliar to some, it’s easy to make and a great way to introduce yourself to the flavors of Sichuan cuisine.
- 2 medium-sized eggplants, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Sichuan peppercorns, crushed
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 tablespoons chili paste
- 1/4 cup green onions, thinly sliced
- 2 tablespoons sesame seeds, toasted
- In a large skillet or wok, heat the vegetable oil over high heat.
- Add the eggplant and stir-fry for about 5 minutes, until it begins to soften and turn golden brown.
- Add the garlic, ginger, and crushed Sichuan peppercorns and stir-fry for another minute or so.
- In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and chili paste.
- Pour the sauce over the eggplant and stir-fry until the sauce thickens and the eggplant is fully cooked.
- Garnish with sliced green onions and toasted sesame seeds.