질문하기
Silky eggplant is braised in a fiery doubanjiang sauce with garlic and scallions. This vegetarian Sichuan family classic is bold, healthy, and perfect for a keto or calorie deficit plan.
Cut eggplant into long batons about 3/4-inch thick and sprinkle very lightly with salt. Let sit for 15 minutes, then pat dry with kitchen paper.
Heat 2 tablespoons peanut oil in a large nonstick skillet over medium-high heat. Add eggplant and sear, turning occasionally, until golden and slightly softened, about 7 minutes. Remove to a plate.
Add remaining 1 tablespoon oil to the skillet. Lower the heat to medium. Add chopped garlic and half the scallions, sautéing until fragrant, about 1 minute. Do not brown the garlic.
Push aromatics to the side and add doubanjiang. Fry the paste, stirring, until oil turns red and fragrant, about 1 minute. Add Shaoxing wine, soy sauce, sugar, and water. Bring to a gentle simmer.
Return eggplant and add tofu cubes. Stir gently, simmering uncovered for 6–8 minutes until eggplant is silky-tender and sauce is slightly reduced.
Mix cornstarch with 2 teaspoons of water; stir into skillet. Simmer until sauce thickens lightly, then turn off heat.
Top with remaining scallions. Allow to rest for 2 minutes before serving for best flavor absorption.
