Sichuan Peppercorn Eggplant

Sichuan Peppercorn Eggplant is a vibrant and flavorful dish that combines the unique numbing spice of Sichuan peppercorns with tender, smoky eggplant. This dairy-free barbecue delight is perfect for those seeking bold flavors and a touch of heat.

Ingredients

• Chinese eggplant - 400 grams
• Sichuan peppercorns - 1 teaspoon
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Chili paste - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Green onions - 2, chopped
• Fresh cilantro - for garnish
• Salt - to taste

Steps

1. Wash and slice the eggplant into 1-inch thick pieces. If desired, sprinkle with salt and let sit for 10 minutes to draw out excess moisture, then rinse and pat dry.
2. In a dry skillet over medium heat, toast the Sichuan peppercorns for 2-3 minutes until fragrant. Remove from heat and grind into a coarse powder using a mortar and pestle or spice grinder.
3. Heat the vegetable oil in a large pan over medium-high heat. Add the eggplant slices and cook for about 8-10 minutes until golden brown and tender, stirring occasionally.
4. Add the minced garlic and ginger to the pan, cooking for an additional 1-2 minutes until fragrant.
5. Stir in the soy sauce, sesame oil, and chili paste, mixing well to coat the eggplant. Cook for another 2-3 minutes until everything is heated through.
6. Sprinkle the ground Sichuan peppercorns over the eggplant and mix well. Taste and adjust seasoning with salt if necessary.
7. Remove from heat and garnish with chopped green onions and fresh cilantro before serving.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Eggplants are high in fiber and antioxidants, promoting digestive health.
• Sichuan peppercorns may help improve circulation and have anti-inflammatory properties.

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