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Sichuan braised eggplant

Australian Gourmet Traveller recipe for Sichuan braised eggplant.
Sichuan braised eggplant

Sichuan braised eggplant

Mikkel Vang
6
30M
2H 15M
2H 45M

Ingredients

Method

Main

1.Preheat oven to 150C. Heat 50ml oil in a large frying pan over high heat. Brush eggplant with remaining oil and cook in batches, turning, until golden (3-5 minutes). Transfer to a casserole dish.
2.Add pork to pan and stir occasionally until cooked (3-5 minutes). Add peppercorns and stir until fragrant (1-2 minutes), then add ginger, garlic and chilli bean paste, and stir until colour deepens (1-2 minutes). Add stock or 100ml water, soy sauce and vinegar, and bring to the boil, then pour mixture over eggplant, cover with a lid or foil and braise for 45 minutes to 1 hour. Remove cover and braise until eggplant is very tender (45 minutes to 1 hour).
3.Serve hot scattered with coriander and shallots, dotted with prickly ash oil to taste, and with steamed rice to the side.

Note Prickly ash oil, also known as Sichuan peppercorn oil, is available from Asian grocers.

Drink Suggestion: Earthy, silky pinot noir. Drink suggestion by Max Allen

Notes

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