Name: Charred Sichuan-Style Eggplant
Total time: 1 h
Cuisine: ChineseAsia
Ingredients: ⅓ cup plus 3 tablespoons vegetable oil , divided; 2 garlic cloves , sliced thin; 15 bird chiles , ground fine (1½ tablespoons); 1 (½-inch) piece fresh ginger , peeled and sliced thin; 1 star anise pod; ¼ cup hoisin sauce; ½ cup fermented black beans; 2 tablespoons plus ¼ cup Shaoxing Chinese rice wine , divided; 1 tablespoon sugar; 2 large Japanese eggplants (1½ pounds), sliced in half lengthwise then cut crosswise into 1½-inch pieces; 1 teaspoon kosher salt; 1 green bell pepper , stemmed, seeded, and cut into 1-inch pieces; ¼ cup water; 6 scallions , green parts cut into 1-inch pieces, white parts sliced thin, divided; 12 sprigs fresh cilantro , cut into 2-inch pieces

Charred Sichuan-Style Eggplant

By America's Test Kitchen

Published on October 26, 2016

Time

1 hour

Yield

Serves 2 to 3

Ingredients

⅓ cup plus 3 tablespoons vegetable oil, divided2 garlic cloves, sliced thin15 bird chiles, ground fine (1½ tablespoons)1 (½-inch) piece fresh ginger, peeled and sliced thin1 star anise pod ¼ cup hoisin sauce ½ cup fermented black beans 2 tablespoons plus ¼ cup Shaoxing Chinese rice wine, divided1 tablespoon sugar 2 large Japanese eggplants (1½ pounds), sliced in half lengthwise then cut crosswise into 1½-inch pieces1 teaspoon kosher salt 1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces¼ cup water 6 scallions, green parts cut into 1-inch pieces, white parts sliced thin, divided12 sprigs fresh cilantro, cut into 2-inch pieces

Before You Begin

Bird chiles are dried red Thai chiles. Chinese fermented black beans (douchi) are actually soybeans that have been packed in salt and fermented. They can be found with the other Chinese ingredients in most supermarkets, in Chinese markets, and online. Shaoxing is a Chinese rice wine that can be found at Chinese markets or online; dry sherry can be substituted. Japanese eggplant is a long, slender variety of eggplant that is widely available at supermarkets and Asian markets. The skin of Japanese eggplant is much thinner than that of common globe eggplant, and the flesh contains fewer seeds. One large globe eggplant can be substituted in this recipe if Japanese eggplant is unavailable. Serve with plenty of steamed white rice.

Instructions

Combine ⅓ cup oil, garlic, bird chiles, ginger, and star anise in small saucepan and heat over medium-high heat until sizzling. Reduce heat to low and gently simmer until garlic and ginger are soft but not browned, about 5 minutes. Remove from heat and let cool for 5 minutes. Stir in hoisin, beans, 2 tablespoons rice wine, and sugar until combined; set aside.

Toss eggplant and salt together in medium bowl. Line entire surface of large microwave-safe dish with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters. Microwave on high power until eggplant feels dry and pieces shrink to about 1 inch, about 10 minutes, flipping halfway through to dry sides evenly. Remove eggplant from microwave and immediately transfer to paper towel–lined plate.

Heat 2 tablespoons oil in 12-inch skillet over high heat until just smoking. Add eggplant in even layer and cook, tossing or stirring occasionally, until pieces are charred on most sides, 5 to 7 minutes. Push eggplant to outer edges of skillet and add remaining 1 tablespoon oil and bell pepper to center. Continue to cook, without stirring, until bell pepper is lightly charred, about 3 minutes longer.

Reduce heat to medium and add ¼ cup rice wine and water, scraping up any browned bits. Cook until liquid is reduced by half, about 15 seconds. Stir in scallion greens and toss or stir until slightly wilted, about 15 seconds. Turn off heat and stir in garlic–black bean sauce until combined. Transfer to serving platter and top with scallion whites and cilantro. Serve immediately.