Chinese · intermediate
Crispy Garlic-Glazed Eggplant With Sichuan Peppercorns
Tender Chinese eggplant coated in a light cornstarch crust, flash-fried, and tossed in a sweet-sour garlic sauce scented with freshly crushed Sichuan peppercorns.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Soak the eggplant batons in lightly salted water for 10 minutes, then drain thoroughly and pat completely dry with paper towels.
- 02
In a small bowl, whisk together the halal soy sauce, rice vinegar, honey, and 2 tablespoons of water to prepare the glaze base.
- 03
Toss the dried eggplant pieces in cornstarch until each strip is evenly coated, shaking off any excess.
- 04
Heat the vegetable oil in a wide skillet over medium-high heat until shimmering. Fry the eggplant in a single layer for 5 to 6 minutes, turning occasionally until golden and crisp, then set aside on a paper towel-lined plate.
- 05
Pour off all but 1 tablespoon of oil from the skillet. Add the minced garlic and toasted crushed Sichuan peppercorns, sautéing for 30 seconds until fragrant.
- 06
Pour in the glaze mixture and simmer for 1 minute until slightly thickened. Toss the crisp eggplant back into the pan to coat quickly and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Dry Dredging and Glazing
Coating vegetables in dry starch before shallow frying creates a protective barrier that seals in moisture while allowing savory glazes to cling perfectly.
Notes from the kitchen
- Drying the eggplant thoroughly after soaking prevents splatter and ensures a crispy crust during frying.
- Toast Sichuan peppercorns in a dry skillet over low heat for 1 to 2 minutes before crushing to unlock their full citrus aroma.
- Original home-cooking adaptation inspired by Chinese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
