Crispy Sichuan Eggplant with Fermented Black Bean Paste

Name: Crispy Sichuan Eggplant with Fermented Black Bean Paste
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Eggplants; Salt; Cornstarch; Fermented black beans; Soy sauce; Rice vinegar; Sugar; Chicken or vegetable stock; Garlic; Ginger; Fresh red chilies; Sichuan peppercorns; Vegetable oil; Green onions; Sesame seeds

A savory and spicy Asian delight

Crispy fried eggplant tossed in a bold and flavorful Sichuan-style fermented black bean sauce. This dish offers a perfect blend of textures and rich umami flavors.

1 h 30 min
4
Intermediate

Ingredients

For the Eggplant

Eggplants

3 medium, peeled and cut into 1-inch cubes

Salt

1 teaspoon

Cornstarch

1 cup (for coating)

For the Black Bean Sauce

Fermented black beans

2 tablespoons, rinsed and chopped

Soy sauce

2 tablespoons

Rice vinegar

1 tablespoon

Sugar

1 teaspoon

Chicken or vegetable stock

1/4 cup

For the Stir-fry

Garlic

3 cloves, minced

Ginger

1 inch, minced

Fresh red chilies

2, sliced

Sichuan peppercorns

1 tablespoon, lightly crushed

Vegetable oil

3 tablespoons

For Garnishing

Green onions

2, sliced

Sesame seeds

1 tablespoon, toasted

Preparation

Preparing the Eggplant

Salt the Eggplant

Sprinkle salt over the eggplant cubes and let sit for 30 minutes.

Rinse and Dry

Rinse and pat dry with a paper towel.

Do not skip drying the eggplant to ensure it fries properly.

Coat with Cornstarch

Coat the eggplant pieces in cornstarch, shaking off any excess.

Creating the Black Bean Sauce

Combine Ingredients

Combine fermented black beans, soy sauce, rice vinegar, sugar, and stock in a small bowl.

Stir and Set Aside

Stir until sugar dissolves and set aside.

Prepare and measure out all stir-fry ingredients in advance for smooth cooking.

Cooking Process

Frying the Eggplant

Heat oil in a heavy frying pan or wok, and fry eggplant cubes in batches until golden and crispy. Drain on paper towels.

Creating the Sauce

In the same pan, add garlic, ginger, chilies, and Sichuan peppercorns, sauté until fragrant, then pour in the black bean sauce.

Combining

Add the fried eggplant to the pan, tossing to coat with the sauce evenly.

Plating & Serving