Side dishe for 4

Sichuan Eggplant

Name: Sichuan Eggplant
Total time: 55 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/2 lb sliced egg plants; 2 tbsp peanut oil; 1/4 cup chicken stock; 2 tsp sugar; 1/2 tsp soy sauce; 1 1/2 tbsp chilli bean paste; 2 tsp sichuan pepper; 2 tsp ginger; 5 cloves garlic; 1 tsp cornstarch; 2 tsp apple cider vinegar; 4 chopped scallions; garnish cilantro (optional)

Roasted eggplant simmers in a spicy Sichuan sauce with garlic, ginger, vinegar, and scallions.

Typical price

$4.86for 4 servings

$1.21 per serving$4.86 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: TheMealDB

55 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Chinese Dairy-free Budget Side dishes Sheet pan

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Eggplant$1.99/lb typical	1.5 lb	$2.98Typical price
Broth or stock$0.07/oz typical	2 oz	$0.15Typical price
Poblano and other fresh chiles$0.60 each typical	0.5	$0.22Typical price
Fresh ginger$0.40/oz typical	a little	$0.07Typical price
Garlic$0.75 each typical	0.5	$0.38Typical price
Green onions$1.19 each typical	0.5	$0.68Typical price
Total for the servings shown		$4.86

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSugar and brown sugarSoy sauceSalt and pepperCornstarch, vanilla, yeast, cocoaVinegar

Not included in the cost.

Ingredients

1 1/2 lb sliced egg plants
2 tbsp peanut oil
1/4 cup chicken stock
2 tsp sugar
1/2 tsp soy sauce
1 1/2 tbsp chilli bean paste
2 tsp sichuan pepper
2 tsp ginger
5 cloves garlic
1 tsp cornstarch
2 tsp apple cider vinegar
4 chopped scallions
garnish cilantro (optional)

Steps

Salt the sliced eggplant and let it stand for 15 minutes, then pat it dry.
Heat the oven to 425 F and toss the eggplant with the peanut oil on a large sheet pan.
Roast the eggplant for 20 minutes until tender and browned.
Stir the chicken stock, sugar, soy sauce, chili bean paste, Sichuan pepper, ginger, garlic, and cornstarch with 2 tablespoons water.
Simmer the sauce in a large skillet for 5 minutes, then add the eggplant, vinegar, scallions, and cilantro.