Sichuan-Style Fish-Fragrant Eggplant

Name: Sichuan-Style Fish-Fragrant Eggplant
Total time: 1 h
Yield: 4 servings
Cuisine: Asian
Ingredients: Kosher salt; 1 lb. (450 g/3 to 4 medium) Chinese or Japanese eggplants, cut for stir-fries; 2 tsp. cornstarch; 1/4 lb ground meat (pork/chicken/turkey). Optional; 2 tsp. Chinkiang or balsamic vinegar; 2 tsp. pickling liquid from homemade or store-bought pickled chiles; 2 tsp. light soy sauce or shoyu; 1 tsp. dark soy sauce; 1 Tbs. sugar; 2 Tbs. homemade or store-bought low-sodium chicken stock or water; Pinch of kosher salt; Pinch of MSG (optional); 1 tsp. cornstarch; 6 Tbs. (3 fl. oz./90 ml) peanut, rice bran or other neutral oil; 2 Tbs. minced garlic (about 6 medium cloves); 2 tsp. minced fresh ginger (about 1/2-inch segment); 1 Tbs. Sichuan chile broad bean paste (doubanjiang); 1 tsp. minced homemade or store-bought pickled chiles (optional); 2 scallions, whites and pale green parts cut into 1-inch (2.5-cm) segments, dark green parts thinly sliced, for garnish; Small handful of chopped fresh cilantro, for garnish (optional)

Yummy and not at all fishy

Category: Dinner
Cuisine: Asian
Serves: 4 servings
Time: 60 minutes
From: Kenji Lopez Alt

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The key ingredient here is the doubanjiang, which is what gives it the distinctive sichuan spicy/umami taste. You can buy this at Asian grocery stores, or online. There is no real substitute.

Adapted from: https://www.williams-sonoma.com/recipe/j-kenji-lopez-alt-sichuan-style-eggplant.html and also in Kenji's (really good) book: The Wok

This a really good general recipe where you can use whatever veggies you have that are suitable for roasting or stir frying. Eggplant is good but can be a pain to prep and cook, zucchini (courgettes) are also really good, but you can also just use peppers and onions.

I like to serve this with rice and some crispy air-fried shrimp on top.

Ingredients

Veggies

Kosher salt
1 lb. (450 g/3 to 4 medium) Chinese or Japanese eggplants, cut for stir-fries
2 tsp. cornstarch

Sauce

1/4 lb ground meat (pork/chicken/turkey). Optional
2 tsp. Chinkiang or balsamic vinegar
2 tsp. pickling liquid from homemade or store-bought pickled chiles
2 tsp. light soy sauce or shoyu
1 tsp. dark soy sauce
1 Tbs. sugar
2 Tbs. homemade or store-bought low-sodium chicken stock or water
Pinch of kosher salt
Pinch of MSG (optional)
1 tsp. cornstarch
6 Tbs. (3 fl. oz./90 ml) peanut, rice bran or other neutral oil

Aromatics

2 Tbs. minced garlic (about 6 medium cloves)
2 tsp. minced fresh ginger (about 1/2-inch segment)
1 Tbs. Sichuan chile broad bean paste (doubanjiang)
1 tsp. minced homemade or store-bought pickled chiles (optional)
2 scallions, whites and pale green parts cut into 1-inch (2.5-cm) segments, dark green parts thinly sliced, for garnish
Small handful of chopped fresh cilantro, for garnish (optional)

Instructions

For the eggplant: Combine 1/2 cup (120 g) kosher salt with 2 quarts (2 l) water in a medium bowl. Add the eggplant pieces, cover with a clean paper towel, press down to soak the paper towel in brine and set aside to soak for at least 10 and up to 20 minutes. Drain the eggplant and spin in a salad spinner or blot dry with paper towels or a clean kitchen towel. Transfer to a bowl, sprinkle with the cornstarch and toss with your fingertips until lightly coated. Set aside.
While the eggplant soaks, make the sauce: Combine the vinegar, pickled chile liquid, soy sauces, sugar, stock or water, salt, MSG and cornstarch in a small bowl and mix with a fork until no lumps remain. Set aside.
For the stir-fry: Heat a wok over high heat until lightly smoking. Add 1/4 cup (60 ml) of the oil and swirl to coat. Reduce the heat to medium-high. Add the eggplant and spread into a single layer. Cook, turning the eggplant occasionally, until softened and well browned on all sides, about 4 minutes. Transfer the eggplant to an empty bowl and set aside. Also, see Notes
If using the ground meat, add some more oil to the wok (if needed) and stir fry the meat until browned. Remove to an empty bowl and set aside.
Return the wok to high heat until lightly smoking. Add the remaining 2 tablespoons (30 ml) oil and swirl to coat. Add the garlic, ginger, chile paste, scallion whites and pale greens, and pickled chiles and stir-fry until fragrant and the oil has become dark red from the bean paste, about 30 seconds. Stir the sauce and add it to the wok by swirling it around the sides. Stir-fry until the sauce is thickened and glossy, about 15 seconds.
Return the eggplant and meat (if using) to the wok and toss to coat in the sauce. If the sauce overthickens and becomes gloppy, thin it out with a splash or water.
Transfer to a serving bowl, garnish with the scallion greens and chopped fresh cilantro leaves and serve.

Notes

I like to serve this with basic Asian shrimp or crispy air fryer shrimp
The basic approach (i.e. just the garlic/ginger/doubanjiang and sauce) works really well with stir fried green beans, or just the eggplant (no pork), as a side dish
If making for more than 2 people, it makes more sense to roast the eggplant (and any other veggies) on a baking try in the oven. I usually cook onions and peppers along with this and add them all in at the end.