Hot-and-Sour Eggplant (Suanla Liangban Qiezi)
Ingredients
- 1 pound Chinese eggplant
- 3 tablespoons chili oil with flakes
- 1 tablespoon Sichuan pepper oil
- 4 tablespoons Chinese light soy sauce
- 4 tablespoons Zhenjiang (Chinkiang) black vinegar
- 1 teaspoon sugar
- ½ teaspoon freshly ground Sichuan pepper see note
- ½ teaspoon mushroom powder (optional)
- 3 scallions, finely chopped
- 1 pickled or fresh red chili pepper (cayenne or Fresno), thinly sliced
- 1 tablespoon chili oil with flakes for garnish
Instructions
- Trim the top and bottom from the eggplants, then cut them in half horizontally and vertically. Place the eggplant pieces on a plate or bowl and steam in a steamer for about 20 minutes. They should be completely soft, but not mushy or falling apart.
- Remove the eggplant from the steamer and let it cool a bit before cutting the pieces in half again vertically. You want long batons 1/2 to 1-inch wide. Arrange them nicely on a serving plate.
- Combine the 3 tablespoons chili oil with flakes, Sichuan pepper oil, soy sauce, black vinegar, sugar, ground Sichuan pepper and mushroom powder (if using) together in a measuring cup. Pour the sauce over the eggplant, making sure all the pieces get some.
- Garnish the eggplant with the scallions and red chili pepper rings. Drizzle with a bit more chili oil with flakes. Allow the dish to rest at room temperature for at least half an hour, so the eggplant absorbs some of the sauce before serving.
Notes
Ground Sichuan pepper: Sort Sichuan peppercorns and discard any black seeds or twigs. Toast in a dry skillet or toaster oven until pods start to smell very fragrant, but do not brown them. Let peppercorns cool, then grind in a spice grinder or in a mortar & pestle to your desired coarseness. Sift out any yellow husks that don't break down. Sichuan pepper powder will retain its potent flavor and numbing punch for only a few weeks.