Eggplant Archives - The Steaming Wok

One of the first impressions I had of Dali in Yunnan Province was the freshness and variety of vegetables and produce. Local restaurants competed for customers with colorful displays of all of the seasonal produce on offer. Some establishments would have up to 20 varieties of mushrooms, others would focus on green vegetables and herbs, and so on. This variety extended into the street food. Perhaps the best meal I had was at a small sidewalk cafe that cooked everything over a charcoal grill. This dish is my own interpretation. I was trying to capture the smoky silkiness of the grilled eggplant they had to offer.

Recipe for Dali Grilled Eggplant with Chili Bean Sauce

3-4 small eggplants or Japanese eggplants ( You can also use large Italian eggplant, though they tend to be a bit more bitter)

1 cup raw peanuts

1-2 Tbsp cooking oil

2-3 Tbsp Sichuan Chili Bean paste

1 bunch cilantro, chopped

1 bunch green onions, chopped

soy sauce

1. Prick the eggplants with a fork or skewer to allow steam to escape as they cook. Grill whole eggplant on medium heat. I like to use a charcoal grill with the lid closed. Grill until the skins turn a mahogany brown. The skin should start wrinkling. The aim here is for the inside of the eggplant to be fully cooked and soft.

2. While eggplant is grilling, heat the oil in a wok or frying pan over medium high heat. Once hot, add the raw peanuts and lightly toast. Be sure to keep a close eye on the nuts as they easily burn, adjusting the heat as necessary. I usually agitate the pan to insure the nuts move and are evenly browned. Once they start emitting a toasted aroma, remove them from heat. At this point, I usually remove them from the pan to stop them from browning further.

3. Remove the eggplant from the grill and split them down the center. Smear each half with chili bean paste to taste. Check to see how salty your paste is. If necessary, drizzle a little bit of soy over the top.

4. Top the eggplants with cilantro, green onions, and peanuts and serve while still hot.

It couldn’t be simpler!

Yu Xiang Qiezi or fish fragrant eggplant is perhaps my favorite Sichuan recipe for preparing eggplant and epitomizes what I find most intrguing about Sichuan cusine. Heat from the chilis and ginger is balanced by the tartness of vinegar and a touch of sugar and garlic. Although this dish contains no fish, it is prepared in a manner that is supposed to be similar to preparations for fish. This same preparation method appears in other Sichuan dishes such as yu xiang zhou rou si (fish fragrant pork shreds), but I think eggplant is especially well suited.

Sichuan Fish-Fragrant Eggplant

Serves 4 as part of multi-course meal

1 1/2 pounds Asian eggplant
2 tablespoons water or chicken stock
2 tablespoons chili bean paste (look for broadbean paste)
2 tablespoons soy sauce
2 tablespoons Chinese black vinegar
2 tablespoons Chinese rice wine (Shaoxing) or dry sherry
2 teaspoons sugar
2 tablespoons peanut oil
3 garlic cloves, minced
1 tablespoon minced ginger
1/2 teaspoon ground Sichuan pepper
1 teaspoon cornstarch, dissolved in 1 tablespoon water
1 bunch green onions sliced

Slice eggplant into bite size pieces (about 1 1/4-inch to 1 1/2-inch cubes).
Prepare the sauce: In a small bowl, mix together the water, chili bean paste, soy sauce, black vinegar, rice wine, and sugar. Set aside.
Heat oil in wok or fry pan and swirl to coat. Once the oil is hot or starts to smoke, add the eggplant and stir-fry until the skin begins to blister and the outsides become golden brown, about 2 to 3 minutes.
Add the garlic, ginger, and Sichuan peppercorn and stir-fry until fragrant, about 30 seconds. Pour in the sauce mixture and mix well. Simmer for 3 to 4 minutes to allow the eggplant to fully cook.
Add corn starch slurry and continu to stir over medium high heat until the sauce thickens.
Remove from heat, plate, and garnish with green onions.

Dali Grilled Eggplant with Chili bean sauce

Fish Fragrant Eggplant (Yu Xiang Qiezi) 鱼香茄子