Sichuan Hot-and-Sour Eggplant


Did you know that Serious Eats does a month-long Vegan Experience every year?

When I discovered that a few days ago, I rejoiced. Don’t get me wrong, recipes from regular vegan sites have served me well so far, but I’ve got a long, long history with Serious Eats as my favorite source for heavily-tested, focused-on-the-flavor recipes.

So to discover that they’ve got a good five-year record of well-tested, flavorful vegan recipes… Well, that was pretty awesome, okay?

I picked this recipe basically because it was the first one I saw, and also because I love eggplant. Japanese eggplant, especially. I grew it in my garden last year, and by the end of the summer, it looked like I had a long row of purple dildo-plants out there. What’s not to like?

So I went to the asian store, got a half dozen of these phallic beauties, and came home to make spicy eggplant. Yum.

The Verdict
Oh fuck yes. This is incredible. Granted, the kids won’t eat it because it’s spicy, but for me? Perfect. This is umami-packed, silky-textured perfection. And despite the lengthy ingredient list, it actually only took about half an hour to make, including time to brine the eggplant.

Recipes Used
I used this Serious Eats recipe by J. Kenji Lopez-Alt. Very, very highly recommended. The ingredients may look a little esoteric, but I had absolutely no trouble finding all of them at an asian grocery store.

Related Post

Leave a Comment

Your email address will not be published. Required fields are marked *