Garlicky BBQ-style baked eggplant
Souped Up Recipes · ♥ 1.3K likes · 35.6K views · 5 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Wipe the water off the eggplants and place them on a baking pan.
- Chinese long eggplant
Preheat the oven to 370F and bake the eggplants 25 minutes, until the skin turns brown.
- 2½ tbsp oil
Heat the oil in a sauce pot (minced meat can be cooked through here for a non-vegan version).
- ½ cup garlic
- ¼ cup red onion
- ¼ cup red and green chilies
- ¼ cup cilantro stems
Add the garlic, red onion, chilies and cilantro stems and stir until fragrant.
- 2 tbsp Sichuan Doubanjiang
Add the doubanjiang, soy sauce and Chinese cooking wine and mix.
Seasoning and thickening the sauce
- 2 tbsp soy sauce
- 2 tbsp Chinese cooking wine
- 1 tsp cornstarch
- 2 tbsp water
Stir in the cornstarch water and cook until the sauce thickens a little, a minute or two; turn off the heat.
Cool the eggplant until it can be handled; cut it open without cutting through the skin, with a long cut on each side, then cut patterns so it absorbs the flavour.
Spoon the sauce over so it covers the eggplant completely, since exposed spots dry out, and bake again 6 to 8 minutes.
- cilantro leaves and diced chilies
Sprinkle with the reserved chilies and cilantro; scoop the flesh off the skin to eat, alone or over white rice.
Garnish and eating