This is one of my favorite ways to prepare eggplant. I played around with several different Szechuan eggplant recipes, but this one is definitely my favorite so far. Sometimes to add a bit more color to it, I'll add some sliced bok choy in along with the eggplant pieces.
Braised Eggplant, Szechuan Style
(Adapted from Madame Chu’s Chinese Cooking School by Grace Zia Chu
Ingredients:
1 large eggplant, or several small oriental-type eggplants
2 tablespoons of fermented black beans, soaked in warm water to cover for 20 minutes
1 tablespoon hot Asian chili paste/sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon fresh ginger, minced
4 cloves of garlic, minced
1/4-1/2 pound ground meat (beef, pork, chicken, or turkey)
Vegetable oil
Water
Wok or large skillet with a cover
White, brown, or Jasmine rice for serving
Preparation:
Slice eggplant, unpeeled, into approximately 1-1/2” thick slices, then cut the slices into quarters. Make 2 cuts not quite all the way through on each quarter. This will allow the eggplant pieces to cook quickly & evenly, as well as help them to absorb more of the sauce.
Drain the soaked fermented black beans & mash with the minced garlic to a rough paste. Add the chili paste, sugar, soy sauce, & ¼ cup cold water. Stir.
Cooking Procedure:
Heat a few tablespoons of oil in a wok or large skillet until hot, but not smoking. Add ground meat & stir fry for about 2 minutes. Add minced ginger & continue stir frying for another minute. Add eggplant pieces & continue stir frying for another 5 minutes. Add in the sauce mixture & stir thoroughly until well mixed. Sprinkle 3-4 tablespoons of water over all, turn the heat down to low/medium low, cover, & allow to cook for another 5 minutes or until the eggplant pieces are tender to your preference. Serve hot over rice.