Chinese cuisine

In the culinary tapestry of China, there are dishes that tell stories of tradition, simplicity, and the harmony of flavors. One such dish is Saliva Eggplant, a humble yet delightful creation that has captured the hearts of many. This article will guide you through the process of making this beloved dish, ensuring every step is clear and precise.

Understanding Saliva Eggplant

Saliva Eggplant, also known as Spicy Eggplant with Garlic Sauce, is a classic Chinese dish originating from the Sichuan province. It’s a simple yet sophisticated dish that showcases the delicate balance of flavors in Sichuan cuisine: spicy, tangy, and slightly sweet. The name “Saliva Eggplant” comes from the mouth-watering effect the dish has on its eaters, making them salivate in anticipation of each bite.

Ingredients

To make Saliva Eggplant, you’ll need the following ingredients:

• 2-3 medium-sized eggplants (about 500 grams total)
• 4-5 cloves of garlic (minced)
• 2 tablespoons of soy sauce
• 1 tablespoon of vinegar
• 1 teaspoon of sugar
• 1/2 teaspoon of chili oil or red pepper flakes (for extra spice)
• 1/4 teaspoon of salt
• 1 tablespoon of vegetable oil for frying
• A pinch of sesame oil (optional)
• Freshly ground black pepper (to taste)
• Green onions for garnish (chopped)

Preparation Steps

Step 1: Preparing the Eggplants

1. Wash and Cut: Begin by washing the eggplants under running water to remove any dirt or pesticides. Use a sharp knife to cut off the ends of the eggplants. Cut the eggplants into sections about 1 inch thick. You can also cut them into smaller cubes if you prefer.
2. Salting and Resting: Sprinkle a little salt on the cut eggplant pieces and let them rest for 10-15 minutes. This step helps to draw out some of the moisture from the eggplants, making them less spongy when cooked. After resting, rinse off the excess salt and pat dry with a paper towel.

Step 2: Frying the Eggplants

1. Heat Oil: In a wok or deep frying pan, heat 1 tablespoon of vegetable oil over medium-high heat until it’s hot but not smoking.
2. Fry Eggplants: Carefully add the eggplant pieces to the hot oil in a single layer, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until the eggplants are golden brown and slightly crispy on the outside but still slightly soft on the inside. Use a slotted spoon to transfer them to a plate lined with paper towels to drain off any excess oil. Repeat this process until all the eggplant pieces are fried.

Step 3: Making the Garlic Sauce

1. Aroma of Garlic: In the same wok (if there’s enough oil left), add the minced garlic and sauté over low heat until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic as it can turn bitter.
2. Combine Sauces: Once the garlic is fragrant, add the soy sauce, vinegar, sugar, chili oil (or red pepper flakes), salt, and a splash of water (about 1/4 cup). Stir well to combine all ingredients. Allow the sauce to simmer for a minute or two until it thickens slightly.
3. Finish with Sesame Oil (optional): If using sesame oil, add it at this stage and stir to combine. The sesame oil adds a delightful nutty flavor and aroma to the dish.

Step 4: Combining and Tossing

1. Toss Together: Carefully return the fried eggplant pieces to the wok with the garlic sauce. Toss gently to combine, making sure each piece is coated evenly with the sauce. Cook for an additional minute or two over low heat to allow the flavors to meld.
2. Adjust Seasoning: Taste and adjust the seasoning as needed, adding more salt, sugar, or vinegar to balance the flavors to your liking. Sprinkle some freshly ground black pepper for an extra kick.

Step 5: Garnish and Serve

1. Garnish with Green Onions: Transfer the Saliva Eggplant to a serving plate and garnish with chopped green onions. The green onions not only add color but also provide a nice contrast in texture and flavor.
2. Serve Hot: Serve immediately while the dish is still hot and crispy from frying. Enjoy with rice or as a side dish with your favorite Chinese dishes.

Tips and Variations

• Spicy Level: Adjust the amount of chili oil or red pepper flakes according to your preference for spice level. For a milder version, reduce or omit entirely.
• Vegetable Oil: You can use any neutral-flavored vegetable oil for frying, such as peanut oil or sunflower oil. Avoid using olive oil as it has a stronger flavor that may overpower the dish.
• Eggplant Variety: While regular eggplants work well for this dish, you can also try using Japanese eggplants (also known as baby eggplants) for a more tender texture.
• Sauce Consistency: If you prefer a thinner sauce, add more water or stock during the sauce-making process. For a thicker sauce, reduce the liquid slightly longer before adding the eggplants back in.
• Garlic Addition: For an even more intense garlic flavor, you can add some minced ginger along with the garlic in step 3 for an added layer of complexity.

Conclusion

Saliva Eggplant is a delightful fusion of simple ingredients that come together to create a dish that’s both comforting and satisfying. By following these steps carefully and adjusting the seasoning to your taste, you’ll be able to create a dish that’s truly representative of Sichuan cuisine’s harmony of flavors. Whether you’re cooking for family or entertaining guests, Saliva Eggplant is sure to be a hit! So gather your ingredients, follow these instructions, and enjoy every bite of this delightful creation from the heart of China!