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.
Hot & Numbing Sichuan Eggplant
1kg (2 lb 3 oz) Japanese eggplants (about 8), trimmed
1 tbsp green Sichuan peppercorns
1 tbsp vegetable oil
2 tbsp homemade chilli oil (or store-bought )
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
- 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.
- 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.
- 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.
- Notes: – Doubanjiang is a Chinese fermented broad bean and chilli paste. It can be found at an Asian grocer or ordered online.
