Side dishe for 4

Sichuan Eggplant

Name: Sichuan Eggplant
Total time: 55 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/2 lb sliced egg plants; 2 tbsp peanut oil; 1/4 cup chicken stock; 2 tsp sugar; 1/2 tsp soy sauce; 1 1/2 tbsp chilli bean paste; 2 tsp sichuan pepper; 2 tsp ginger; 5 cloves garlic; 1 tsp cornstarch; 2 tsp apple cider vinegar; 4 chopped scallions; garnish cilantro (optional)

Roasted eggplant simmers in a spicy Sichuan sauce with garlic, ginger, vinegar, and scallions.

$1.12per serving $

55 minstart to table

4servings

Chinese Dairy-free Budget Side dishes Sheet pan

Ingredients

1 1/2 lb sliced egg plants
2 tbsp peanut oil
1/4 cup chicken stock
2 tsp sugar
1/2 tsp soy sauce
1 1/2 tbsp chilli bean paste
2 tsp sichuan pepper
2 tsp ginger
5 cloves garlic
1 tsp cornstarch
2 tsp apple cider vinegar
4 chopped scallions
garnish cilantro (optional)

Steps

Salt the sliced eggplant and let it stand for 15 minutes, then pat it dry.
Heat the oven to 425 F and toss the eggplant with the peanut oil on a large sheet pan.
Roast the eggplant for 20 minutes until tender and browned.
Stir the chicken stock, sugar, soy sauce, chili bean paste, Sichuan pepper, ginger, garlic, and cornstarch with 2 tablespoons water.
Simmer the sauce in a large skillet for 5 minutes, then add the eggplant, vinegar, scallions, and cilantro.