Spicy Sichuan Eggplant (麻辣茄子)
This 麻辣茄子 (Spicy Sichuan Eggplant) recipe is a delicious and flavorful dish from Chinese Islamic Cuisine that combines the heat of Sichuan peppercorns with the rich flavors of eggplant. It's a perfect addition to any meal, especially for those who enjoy spicy food.
Ingredients
- 2 large eggplants, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon chili flakes
- 1/2 cup water
- Salt to taste
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the eggplant pieces and stir-fry for 5-7 minutes until they are tender. Remove from the pan and set aside.
- In the same pan, add a bit more oil if needed and sauté the garlic, ginger, and green onions until fragrant.
- Add the Sichuan peppercorns, soy sauce, rice vinegar, sugar, and chili flakes. Stir to combine.
- Pour in the water and bring the mixture to a simmer.
- Return the cooked eggplant to the pan and stir to coat the pieces with the sauce.
- Season with salt to taste and cook for an additional 2-3 minutes.
- Remove from heat and transfer to a serving dish.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 5g
- Carbohydrates
- 25g
- Fat
- 10g
Supplies
Large pan Spatula
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serving suggestions: Serve the 麻辣茄子 (Spicy Sichuan Eggplant) with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
Tips: Adjust the amount of chili flakes to control the level of spiciness according to your preference.
Cost
$10