Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Directly expose 2 large Chinese eggplants (about 1 pound total) to a high flame on a gas burner or grill, turning frequently with tongs until the skin is completely charred and the flesh is very soft, about 10-15 minutes.

2. 2

   Transfer the charred eggplants to a bowl, cover with plastic wrap for 10 minutes to steam and cool slightly, then carefully peel away the skin and tear the tender flesh into rustic strips.

3. 3

   Heat 3 tablespoons of peanut oil in a small saucepan over medium heat; add 0.5 teaspoon of red chili flakes and 0.25 teaspoon of crushed Sichuan peppercorns (if using), cooking for 2-3 minutes until fragrant and the chili flakes are lightly browned, then strain the oil, discarding the solids.

4. 4

   In a small mixing bowl, whisk together 2 tablespoons of light soy sauce, 1 tablespoon of Chinkiang vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of granulated sugar until the sugar is fully dissolved.

5. 5

   In a serving bowl, combine the torn fire-roasted eggplant with 4 cloves of minced garlic (about 2 tablespoons) and 1 inch of grated fresh ginger (about 1 tablespoon).

6. 6

   Pour the hot chili-infused peanut oil directly over the eggplant and aromatics, then add the prepared sauce and gently toss to coat all the eggplant strips evenly.

7. 7

   Garnish the dish with 2 thinly sliced scallions before serving immediately as a vibrant Chinese dinner side dish.