This vegan eggplant dish comes from Hunan, a landlocked province in southern China in the middle reaches of the Yangtze watershed. Their cuisine is known for its spicy flavors and fresh aromas. You can’t ask for a better compliment to eggplants’ mild and water-rich flavors than the warm, spicy sauce packed with umami. It’s very satisfying as an appetizer, side, or with rice to make a main dish.
On the Ingredients:
- Eggplants are a vegetable (or technically a fruit) originating in the Americas and are related to tomatoes, peppers, and potatoes. Beloved for its mild flavor, high water content, and ability to blend with other flavors, eggplant is especially popular in vegetarian and vegan dishes. They are nutrient-dense vegetables with vitamins, minerals, antioxidants, and lots of fiber while having few calories. Studies show eggplant might aid in heart health and blood sugar control, help with weight loss, and may even have cancer-fighting benefits. (Read more about the health benefits).
- Sichuan Chili Oil from Black Slate is made with Sichuan pepper, star anise, black cardamom, and nine other Chinese spices layered with chili heat. Now, despite its name, the Sichuan pepper is neither related to black pepper nor chilis. It comes from a plant in the same family as citrus and rue, and the flavor is a little reminiscent of citrus with a bit of pine mixed in. Its other primary trait is the tingly, numbing sensation it produces in the mouth.
- Tahini is a condiment from the Middle East made from ground toasted sesame seeds. It has an earthy flavor and is slightly bitter, though not overwhelming. It has a richness to dishes and a boost of healthy fats. Tahini has antioxidants and may have anti-bacterial and anti-inflammatory properties. It’s also good for your kidneys, liver, and bone health. (Read more about the health benefits.)
Recipe Notes and Substitutions:
If you want to kick up the spice, you can add serrano peppers (instructions below).
Hunan Spicy Eggplant
4
servings10
minutes15
minutes25
minutesThis vegan eggplant dish comes from Hunan, a landlocked province in southern China in the middle reaches of the Yangtze watershed. Their cuisine is known for its spicy flavors and fresh aromas. You can't ask for a better compliment to eggplants' mild and water-rich flavors than the warm, spicy sauce packed with umami. It's very satisfying as an appetizer, side, or with rice to make a main dish.
Ingredients
1 large purple eggplant OR 2 medium Japanese or Chinese eggplants
2 tbsp canola oil
1/2 tsp sesame oil
1 tsp fresh ginger (grated)
1 tsp sesame seeds
2 tbsp chili oil (we used Sichuan Chili Oil)
1 tbsp tahini
2 tsp tamari
1 tsp sugar OR monk fruit sweetener
1/4 tsp salt
3 cloves garlic (minced)
1 scallion (finely chopped)
1 tbsp finely chopped serrano peppers (optional)
Directions
- Cut the eggplant into thirds crosswise, then slice each third into six pieces.
- Load the pieces into a steamer that's been set up with water. Bring to a boil and steam for 10 minutes or until soft. Remove from heat and transfer the eggplant to a serving dish.
- Mix together the chili oil, tahini, tamari, sugar, and salt.
- Heat the canola and sesame oil in a small pot over medium heat. When it's hot, add the ginger and sesame seeds. Let them cook for 10-15 seconds, stirring, then add the chili and tahini sauce. Stir to combine.
- When the sauce starts to simmer, remove it from the heat and add the garlic, serrano (if using), and half of the scallion. Stir to combine.
- Pour the sauce over the eggplant and top with the remaining scallions. Serve and enjoy!
