Spicy Sichuan beef-mushroom stuffed eggplant is a bite into a mildly hot and comforting meaty dish accompanied with an earthy Sichuan style sauce. This recipe is not a traditional Chinese recipe, although flavored with all the great Sichuan flavors, it’s a twist on my love for Sichuan flavors. A great dish if you feel like a rich and spicy meaty dinner with an oriental flare to it. The secret in this recipe lays in the fermented broad bean paste called Doubanjiang, more precisely Pixian Doubanjiang. This paste is a jewel from the famous Chinese region, it brings a rich, salty, spicy kick to the dish. Although, in our days, many household use a Doubanjiang made with mostly oil or fermented soya instead of beans which result into a quite different result. So if you want to get your Sichuanese recipes taste like the real deal, take care to buy the authentic Pixian Doubanjiang at your favorite Asian market.
This Sichuanese paste is the core of the recipe, also present is the Shaoxing wine which gives a welcomed kick to any chinese food, a good substitute for this would be brandy or sherry. As for the mushrooms in this preparation the maitake mushrooms are used but it could easy be replaced by shiitakes or button mushrooms.
As for the plating in general, I suggest small eggplants, big ones would be for big appetites only. The stuffed eggplant is installed on a small bed of white rice to stabilize it on the plate. Also, the white rice will get infused with the Sichuan sauce as soon as you cut through it and let the sauce flow into it. Of course the recipe is suitable for low-carb diet or paleo diet simply eliminate the white rice. In the last step of the recipe, the roasting part in the oven, the Sichuanese sauce will, in part, get absorbed by the eggplant and give it a great punchy flavor.
So let’s make this Sichuanese stuffed eggplant!
Spicy Sichuan beef-mushroom stuffed eggplant
Makes 2 portions
- 1 large eggplant
- 300g of ground beef
- 100g of mushroom finely chopped (shiitake, maitake or button mushrooms)
- 1 garlic clove minced
- 2 cm cube of ginger finely chopped
- 1/2 onion finely chopped
- 2 tbsp of spicy black bean paste (Doubanjiang)
- 2 tbsp of soy sauce
- 2 tbsp of chinese wine (Shaoxing)
- salt and pepper
- Cut the eggplant into 2 on the length, cut out the inside with a spoon
- Spray or brush lightly with oil (sunflower or neutral oil), salt and pepper
- Add the eggplant cut side down on a baking tray and cook at 180°C (350F) for 20 minutes
- During that time, cook, medium-high heat, in an oiled pan the onion and mushroom
- When soften, add the garlic, ginger and ground beef
- Cook until the meat is cooked, then add the bean paste, the chinese wine and the soy sauce and mix until the paste is well incorporated into the mix
- Let cook a minute or two to evaporate the alcohol from the chinese wine
- Stuffed the eggplants with the sichuan beef mix and cook at 180°C (350F) for an extra 5 minutes