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)

$4.86for 455 minServes 4

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

Photo: TheMealDB

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggplant, 1.5 lb$1.99/lb typical	1.5 lb	$2.98Typical price
	Broth, 2 oz$0.07/oz typical	2 oz	$0.15Typical price
	Poblano and other fresh chiles, 0.5$0.60 each typical	0.5	$0.22Typical price
	Fresh ginger, a little$0.40/oz typical	a little	$0.07Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.38Typical price
	Green onions, 0.5$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.

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

Chinese Dairy-free Budget Side dishes Sheet pan

Typical price

$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.

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.