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Le Chaudron recipe
Aubergines à la sichuanaise
Sichuan-style eggplant
⏱ 30 minServes 3Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients3 servings
3eggplants, cut into thick sticks
2 tbspdoubanjiang (chili bean paste)- 3 tbspsoy sauce
1 tablespoonrice vinegar
3 clovesgarlic, chopped
1piece of ginger (3 cm / 1 in), grated
3scallions, sliced
- 3 eggplants, cut into thick sticks
- 2 tbsp doubanjiang (chili bean paste)
- 3 tbsp soy sauce
- 1 tablespoon rice vinegar
- 3 cloves garlic, chopped
- 1 piece of ginger (3 cm / 1 in), grated
- 3 scallions, sliced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 3. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Stir-fry the eggplant in plenty of oil for 6 minutes until tender and golden.
- Set aside, then stir-fry the garlic, ginger and chili bean paste for 1 minute.
- Add the soy sauce, rice vinegar and a little water.
- Return the eggplant and simmer for 5 minutes.
- Reduce for 2 minutes until the sauce coats the eggplant.
- Sprinkle with scallions and serve hot over rice.
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