Fish Fragrant Eggplants Sichuan Braised Eggplant With Garlic Ginger and Chiles Recipe

Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chiles) Recipe

Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chiles) Recipe

By Serious Eats
1 hour

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Details
  • Servings:   4
  • Calories:   330
  • Protein:   4g
  •  
  • Fiber:   6g
  • Sugar:   11g
  • Carb Total:   14g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   29g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 1 pound 5 ounces (600g) eggplants (1–2 large)
  • Salt
  • Cooking oil, for deep-frying
  • 1 1/2 tablespoons Sichuan chile bean paste (see note)
  • 1 1/2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 10 tablespoons (150ml) hot stock or water
  • 4 teaspoons superfine sugar
  • 1 teaspoon Chinese light soy sauce
  • 3/4 teaspoon potato starch, mixed with 1 tablespoon cold water
  • 1 tablespoon Chinkiang vinegar (see note)
  • 6 tablespoons thinly sliced scallion greens
Instructions

Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chiles) Recipe serves 4 original recipe by Serious Eats.

View original preparation instructions

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