Name: Eggplant with Spicy Sesame Sauce
Yield: Serves 4 to 6 as part of a rice-based meal
Cuisine: China
Ingredients: 1½ teaspoons Sichuan pepper, dry-roasted and ground; 2 to 3 scallions, minced (about 3 tablespoons); ¼ cup warm chicken stock, vegetarian stock, or water; 3 tablespoons soy sauce; 2 tablespoons cider vinegar; 1 tablespoon chile oil; 1 tablespoon roasted sesame oil; 1½ pounds Asian eggplant (approximately 4 large); 1 teaspoon minced ginger; 1 tablespoon minced garlic; 3 tablespoons sesame paste; ½ teaspoon salt

Preparation info

Serves
4 to 6
as part of a rice-based meal

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

This eggplant dish is rich in taste and texture, combining all the wonderful elements of Sichuanese cooking: garlic, ginger, chiles, and Sichuan pepper, all in generous amounts. It makes a very good centerpiece for a vegetarian meal, as there is nothing mild or shy about its taste. Serve it with rice and with dishes of contrasting textures, such as Summer Stir-fry or Everyday Sprouts.

Ingredients

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Ingredients

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