Sichuan Style Braised Aubergines (Printable)
Tender aubergine in a spicy Sichuan doubanjiang sauce, finished with sesame and spring onions.
# What You'll Need:
→ Vegetables
01 - 1.3 pounds aubergines (eggplants), cut into thick batons
02 - 2 spring onions, finely sliced
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece ginger, finely chopped
05 - 1 small red chili, thinly sliced (optional)
→ Sauce
06 - 2 tablespoons doubanjiang (Sichuan fermented broad bean chili paste)
07 - 1 tablespoon soy sauce
08 - 1 tablespoon dark soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon granulated sugar
11 - 1/2 cup vegetable stock or water
→ Oil and Seasoning
12 - 1/4 cup vegetable oil, for frying
13 - 1 teaspoon sesame oil
14 - Salt, to taste
→ Thickener
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
# How to Make It:
01 - Lightly sprinkle aubergine batons with salt and allow them to rest for 10 minutes to extract excess moisture. Rinse thoroughly and pat dry with paper towels.
02 - Heat 3 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Fry aubergine pieces in batches until golden brown and soft, approximately 6 to 8 minutes. Transfer to paper towels to drain.
03 - Remove excess oil from the pan, leaving about 1 tablespoon. Add ginger, garlic, and chili. Stir-fry for 1 minute until aromatic.
04 - Add doubanjiang to the wok and cook for 1 minute, stirring constantly until the oil becomes red and fragrant.
05 - Return aubergine to the pan. Add soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Stir gently to coat. Cover and simmer over low heat for 8 to 10 minutes until the aubergine is very tender and flavors meld.
06 - Mix cornstarch with water to create a slurry. Stir into the pan and cook for 30 seconds, allowing the sauce to thicken.
07 - Drizzle with sesame oil and garnish with spring onions before serving.
# Expert Advice:
01 -
- The secret is how the aubergine soaks up those bold flavors, becoming meltingly tender inside.
- Doubanjiang, that fermented chili paste, gives the sauce an unforgettable depth you’ll crave again and again.
02 -
- Under-salting the aubergine means they’ll be spongy and bland—don’t rush that first step.
- I learned that stirring the sauce too vigorously can break up the aubergines, so fold them gently instead.
03 -
- Use a wok if you can, since the high sides keep splatters in and deliver even heat.
- Finishing with sesame oil instead of cooking with it preserves its aroma—don’t skip this last step.