See Cooking of Sichuan Eggplant with Garlic

/ Home Cooked / By

Soft and creamy eggplant seasoned with garlic sauce is simply irresistible. This is a Sichuan cuisine recipe.

Eggplant, also known as Brinjal, is one of the favourite vegetables in the kitchen. The raw eggplant is spongy but tasteless. When cooked properly, you can turn it from smoky to buttery fritter. The spongy texture is good at soaking up seasonings.

Eggplant is part of a healthy diet. It is low in calories, high in Potassium and Fiber. Try to bake, roast or steam to maintain its low calories. When you load it with vegetable oil, it is no longer healthy.

Serving size: 4

Ingredients ——————————

  • 2 Tbsp vegetable oil
  • 2 Eggplant fruits
  • 1 tsp pickled chilli
  • 2 cloves of smashed garlic
  • Minced meats or mushrooms or tohu
  • Sauces:
  • 3 Tbsp black rice vinegar
  • 3 Tbsp Shaoxing rice wine
  • 1 Tbsp sugar
  • 1 Tbsp black soy sauce
  • A bit of cornstarch

Instructions ——————————

The classic Sichuan Eggplant style is having minced meats in the dish. If you prefer a plant-based diet, you can replace minced meat with tohu or Shiitake Mushrooms. Cut them into pieces.

  1. Cut the eggplants into pieces. Put them into a boiling water with a little salt. Cook for 3 minutes. Drain the water and remove any excess water.
  2. Prepare the sauce. Mix the ingredients in the sauces well.
  3. Heat vegetable oil in a wok. Add in the minced meat or plant-based. Stir fry for 5 minutes.
  4. Then, add in chilli and garlic. Sizzle until fragrant.
  5. Stir in the pre-cooked eggplant. Fry for 3 minutes. Stir the mixed sauce. Then pour in the sauce.
  6. Give everything a quick stir. Voila! Transfer to the plate and serve your Sichuan eggplant with garlic.