Sichuan-Style Spicy Eggplant - Thermomix Recipes from Steph

Sichuan-Style Spicy Eggplant

Recipe by Thermomixer


500 g Chinese eggplants or thin eggplants

1/2 teaspoon salt

2 garlic cloves

3 tablespoons light soy sauce

1 tablespoon Shaoxing rice wine

1 tablespoon roasted sesame oil

2 teaspoons clear rice vinegar

1 teaspoon sugar

1 spring onion (shallot for NSW), chopped

1 teaspoon chilli bean paste (toban jiang)


Peel the eggplants and trim off the ends. Cut the eggplants in half lengthways and cut each half into strips 2 cm thick. Cut the strips into 5 cm lengths. Place the eggplant in a bowl, add the salt and toss lightly, then set aside for 1 hour. Pour off any water that has accumulated.

Arrange the eggplant on a heatproof plate that will fit into the Varoma. Place inside the Varoma and cover. Add 700ml water to the Thermomix bowl, place Varoma on top and set to 25 minutes at Varoma temperature on speed 3. Check to see if the eggplant is tender. You may need to go for 5 more minutes, depending on the breed and age of the eggplant. Empty water out of Thermomix bowl and lightly clean.

Place the garlic cloves into the Thermomix bowl and crush the cloves for 5 seconds at speed 7. Add the remaining ingredients into the Thermomix bowl, mix for 5 seconds at speed 3 then pour the sauce over the eggplant, tossing lightly to coat.

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