Sichuan Chinese · China

Lemon and Parsley Sichuan-Style Braised Eggplant with Garlic and Soy Sauce

Name: Lemon and Parsley Sichuan-Style Braised Eggplant with Garlic and Soy Sauce
Total time: 30 min
Yield: 4 servings
Cuisine: Sichuan Chinese
Ingredients: 2 large eggplants; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 1 tbsp chili oil; 2 cloves garlic; 1 tsp ginger; 1 tbsp cornstarch; 2 tbsp vegetable oil; 1 tsp finely grated lemon zest; 1 tsp finely chopped fresh parsley

A savory and flavorful braised eggplant dish, featuring the bold flavors of Sichuan cuisine with garlic, soy sauce, and chili oil. Finished with lemon and parsley for a bright aromatic variation.

30 minutes4 servings

Method

Cut eggplants into 2cm pieces, soak in water for 10 minutes to remove bitterness.
Heat oil in a wok, sauté garlic and ginger, add eggplant and stir-fry until golden.
Add soy sauce, vinegar, sugar, and chili oil, stir well.
Mix cornstarch with water, add to sauce, cook until thickened.
Finish with 1 tsp finely grated lemon zest and 1 tsp finely chopped fresh parsley just before serving.

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