Polydish city guide

Best Sichuan Eggplant in Chicago

Sichuan Eggplant

What the real thing tastes like

Real ingredients (via TheMealDB): 1.5 pounds sliced Egg Plants, 2 tablespoons Peanut Oil, 1/4 cup Chicken Stock, 2 tsp Sugar, 1/2 tsp Soy Sauce, 1 ½ 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…

0 voices, one story

This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate. If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant. *A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.) **Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink. Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions: Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside. In a small bowl, mix together the chicken stock, sugar, and soy sauce and se

Order it here when it has

    Walk away when you see

      Restaurant-level rankings for Chicago land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —

      Sichuan Eggplant on Polydish →