Sichuan Braised Eggplant (Slow Cooker)
Traditionally, this is made with some pork mince added to the mix, but I love it as a vegetarian option and quite like to serve it with crispy fried tofu and steamed rice on the side. It is dead easy to make – nothing actually fancy about it, other than the taste – which is nothing short of glorious, and it is something I imagine you would share as part of a spread of delicious dishes to gorge on banquet style.
Serves 2, or 4-6 as part of a spread.
Ingredients 13
2 tbsp rapeseed oil
1 eggplant, large, cut into large cubes
5 cloves black garlic, sliced
8 cm pieces ginger, sliced, finely chopped
1⁄2 tbsp sichuan peppercorns, roughly crushed
1 tbsp brown sugar
2 tbsp soy sauce
1 tbsp Chinese black vinegar
80 ml vegetable stock
1 tsp chilli bean paste
To Serve
chives, freshly snipped
steamed rice
firm tofu, flash-fried (optional)
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Method 4
Set your slow cooker to the sauté function. Add the and, once hot, cook the in batches, turning regularly until starting to brown on the edges and soften, about 5 minutes.
Add the and and cook for another minute until fragrant.
Add the , , , , , and . Stir to coat, then turn the slow cooker to low. Close the lid and cook for 1 hour.
Gently turn the eggplant mixture out onto a serving plate and top with the chives. Serve piping hot with steamed rice and some flash-fried tofu, if using.
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Notes
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