Sichuan Eggplant in Garlic Sauce

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Sichuan eggplant cooks in thick, flavorful garlic sauce for the perfect combination of sweet and spicy.

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In a small bowl, whisk together the ingredients for the sauce. Set aside.

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Cut the eggplant into 1-inch pieces and place them into a mixing bowl. Toss with salt and let them sit for about 10 minutes.

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Dry the eggplant with a towel to remove excess moisture.

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Return to the bowl and add 2 teaspoons of cornstarch; stir until evenly distributed. Set aside.

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Warm oil in a pan & add the reserved eggplant, skin-side down. Cook for 1 minute & remove the eggplant using tongs. Set aside.

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Increase heat & add the garlic, ginger, Arbol & Sichuan chilies. Cook for 30 seconds until aromatic.

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Stir in the ingredients for the sauce & a 1/2 teaspoon of cornstarch; simmer for 2-5 minutes.

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Return eggplant to the pan, along with the mushrooms & simmer. Cook until the sauce thickens & the eggplant softens for about 10 minutes.

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