Make this restaurant-style spicy Chinese eggplant recipe at home | Marion’s Kitchen

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: red pepper flakes

Black pepper provides heat without the numbing sensation.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor profile with less heat.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for sautéing.

Peel some skin off the long eggplants, leaving some on to help keep them together.

Cut the eggplants into thin, elegant slices.

Place the sliced eggplants in a steamer and steam for 25 minutes until soft.

While the eggplant is steaming, prepare the spicy sauce.

Crush green Sichuan peppercorns and set aside.

In a wok, heat regular vegetable oil and homemade chili oil.

Add garlic and ginger to the wok and sauté until fragrant.

Add doubanjiang, soy sauce, rice wine vinegar, and sugar to the wok; stir to combine and dissolve the sugar.

Once the eggplant is soft, carefully transfer it to a bowl.

Pour the spicy sauce over the eggplant and gently toss to combine.

Serve the eggplant on a plate, drizzling any remaining sauce over the top and garnishing with green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens