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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Hot & Numbing Sichuan Eggplant

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This spicy vegetable dish heroes the humble eggplant… and boy, does it pack a punch! It leaves your mouth tingling from the Sichuan peppercorns (the numbing part) and your brow a little dampened by chilli-induced sweat (the hot part!). Try it served as is with steamed rice, or as part of a Chinese banquet-style spread.

WATCH THIS RECIPE

Hot & Numbing Sichuan Eggplant

PREP TIME
5 minutes
COOK TIME
25 minutes
SERVES
4-6
Ingredients

1kg (2 lb 3 oz) Japanese eggplants (about 8), trimmed

1 tbsp green Sichuan peppercorns

1 tbsp vegetable oil

3 cloves of garlic, grated

1 tbsp grated ginger

2 tablespoons doubanjiang*

1 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp caster (superfine) sugar

2 spring onions (scallions), trimmed, finely sliced on the diagonal

steamed rice, to serve

Steps
Step 1

Use a julienne peeler or regular peeler to remove most of the skin from the eggplant, leaving a little to help hold the eggplant together as it softens. Quarter each eggplant lengthways, then cut each piece in half widthways so each eggplant is cut into 8 even pieces. Place the eggplant in a large steamer then cook, covered, over boiling water for 25 minutes or until very tender. Use a spatula to carefully transfer the softened eggplant to a large bowl.

Step 2

While the eggplant is steaming, make your spicy sauce. Lightly crush the peppercorns with a mortar and pestle. Heat the vegetable oil and chilli oil in a wok or pan over medium heat. Add the garlic and ginger and cook, stirring, for 2 minutes or until fragrant. Add the doubanjiang and cook, stirring, for another 1-2 minutes. Add the soy sauce, vinegar, sugar and ground peppercorns and stir to combine well. Bring the mixture to a simmer and cook for 1 minute to allow flavours to combine and sugar to dissolve.

Step 3

Pour the mixture over the eggplant in the bowl and gently toss to lightly coat the eggplant, taking care as the eggplant is very tender. Transfer to a serving plate, including any of the spicy chilli oil sauce. Scatter over the spring onion and serve with steamed rice.

Note Icon

Notes:

– Doubanjiang is a Chinese fermented broad bean and chilli paste. It can be found at an Asian grocer or ordered online.

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