Spicy Sichuan Cold Mixed Eggplant

Name: Spicy Sichuan Cold Mixed Eggplant
Total time: 25 min
Ingredients: 2 medium Chinese eggplant; 1 tablespoon Sichuan peppercorns; 3-4 pieces dried red chilies; 3 garlic cloves, minced; 2 tablespoons soy sauce; 1 tablespoon black Chinese vinegar; 1 teaspoon sesame oil; 2 stalks scallions, chopped; 3 tablespoons vegetable oil; to taste salt

Tender steamed eggplant tossed in a fiery Sichuan-style sauce with fragrant peppercorns and chili oil. This classic cold appetizer delivers a perfect balance of numbing heat and tangy flavors.

25 min

Easy

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Story

A beloved dish from China's Sichuan province, this recipe transforms simple eggplant into a flavor-packed starter. The steaming method keeps the eggplant silky and moist, while the spicy sauce brings the signature 'mala' (numbing and spicy) sensation that Sichuan cuisine is famous for.

Ingredients

Chinese eggplant 2 medium

Sichuan peppercorns 1 tablespoon

dried red chilies 3-4 pieces

garlic cloves, minced 3

soy sauce 2 tablespoons

black Chinese vinegar 1 tablespoon

sesame oil 1 teaspoon

scallions, chopped 2 stalks

vegetable oil 3 tablespoons

salt to taste

Instructions

Prepare and Steam the Eggplant

Trim the eggplant and cut into quarters lengthwise, then slice into 2-inch pieces. Arrange in a steamer basket and steam over high heat for 15 minutes until completely tender and soft. Remove and let cool slightly.

Make the Spicy Oil

Heat vegetable oil in a small pan over medium heat. Add Sichuan peppercorns and dried chilies, stirring for 30 seconds until fragrant and the oil turns red. Remove from heat immediately to prevent burning.

Prepare the Sauce

In a small bowl, mix together soy sauce, black vinegar, and sesame oil. Add the minced garlic and scallions, then pour the hot spiced oil over the mixture. Stir well to combine.

Combine and Serve

Place the steamed eggplant in a serving dish, pour the spicy sauce over the top, and toss gently to coat. For best results, let it sit for 5 minutes to allow the flavors to meld. Serve at room temperature or chilled.