Sichuan Fish Fragrant Eggplant

Ingredients

• 1 large or 2 medium eggplant (about 1.25 lbs)
• 6 tablespoons, divided neutral oil (for cooking)
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• ½ teaspoon Sichuan peppercorns
• ½ teaspoon dried chili flakes
• 2 tablespoons soy sauce
• 1.5 tablespoons black vinegar (or rice vinegar)
• 2 stalks scallions, chopped (green parts only for garnish)

Instructions

1. 1

   Place the eggplant on a cutting board stem-side down and slice lengthwise (from top to bottom) into thin batons about 1/4 inch thick and 2 inches long, like matchsticks. This shape cooks evenly and absorbs sauce well.

2. 2

   Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

3. 3

   Mince the ginger the same way—pieces smaller than a grain of rice for even cooking and flavor distribution.

4. 4

   Chop the scallion tops (the green leafy parts) into 1/4-inch pieces and set aside in a small bowl.

5. 5

   Heat 3 tablespoons of oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add about half the eggplant batons in a single layer and cook without moving them for 2–3 minutes until the bottoms turn golden brown like honey-colored toast.

7. 7

   Stir the eggplant and cook for another 2 minutes until all sides are soft and starting to collapse slightly, then transfer to a clean plate.

8. 8

   Add the remaining 3 tablespoons oil to the skillet, then cook the rest of the eggplant the same way (golden on bottom, 2–3 minutes; then stir and soften, 2 minutes). Transfer to the plate with the first batch.

9. 9

   Reduce heat to medium and add the minced garlic and ginger to the empty skillet, stirring constantly for 30 seconds until the mixture becomes very fragrant and turns slightly tan.

10. 10

    Sprinkle in the Sichuan peppercorns and chili flakes, then stir for another 15 seconds until the oil turns bright red and smells strongly of spice.

11. 11

    Pour in the soy sauce and vinegar, stirring for 5 seconds to combine the liquid with the aromatics.

12. 12

    Return all the cooked eggplant to the skillet and fold it into the sauce using a rubber spatula, lifting from the bottom and folding over, rotating the pan a quarter turn each time, until all surfaces are coated with sauce, about 30 seconds.

13. 13

    Transfer the eggplant to a serving plate or bowl and scatter the chopped scallion greens over the top in a small mound.

Tools you’ll need

• large skillet (12-inch preferred)
• cutting board
• chef's knife
• small bowl
• rubber spatula
• spoon

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