Melanzane Sichuanese piccanti e caramellate
gourmet
Preparation time
15 minutiDifficulty
MediaCooking time
10 minutiServings
4Un piatto dal sapore intenso e avvolgente, in cui le melanzane assorbono perfettamente la salsa speziata e umami. Il contrasto tra il dolce della caramellizzazione e il piccante del peperoncino rende questa ricetta irresistibile.
Ingredients
- Garlic2 cloves
- Eggplants2 u (500 g)
- Sesame oil1 tablespoon
- Cornstarch (Maizena)1 g
- Ginger1 tablespoon
- Rice vinegar1 tablespoon
- Dark soy sauce1 tablespoon
- Brown sugar1 teaspoon
- Light soy sauce1 tablespoon
Procedure
0. Wash and cut the eggplant into slices about 5 mm thick. Sprinkle with salt and let sit for 15 minutes to remove excess water. Pat dry with paper towels and dredge the slices in cornstarch for a crunchy texture.
1. Heat the oil in a wok over medium-high heat. Add the garlic, ginger, and bean paste (if using), stirring for 30 seconds.
2. Add the eggplant and sauté until golden brown. Pour in the dark and light soy sauce, rice vinegar, and sugar, stirring well.
3. Add the chili flakes and Sichuan peppercorns. Continue stirring until the sauce thickens slightly and coats the eggplant.
4. Arrange the eggplant in a bowl and garnish with the spring onion. Serve immediately, perhaps with steamed rice or noodles.
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Creation date Mar 02, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.