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Best Sichuan Eggplant in Toronto

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…

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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

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