Lunamor's Larder

Sichuan Braised Eggplant with Thyme Musheen

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by

Blake Baird
in

Silky, spicy, numbing, and herby in all the right ways.

Serves: 2–3 as a main, 4 as a side
Total Time: 45–50 minutes
• Prep time: 15–20 minutes (including salting the eggplant)
• Cook time: 25–30 minutes

Why It Works:

This recipe brings together the rich umami of fermented broad bean paste, the electrifying buzz of Sichuan peppercorns, and the thyme-laced, floral heat of Thyme Musheen. The result is an eggplant dish that’s savory, soft, spicy, and straight-up addictive.

Ingredients:

Serves 2–3 as a main, or 4 as a side

Main:

  • 2 medium Chinese or Japanese eggplants (or 1 large globe eggplant)
  • 1½ tbsp neutral oil (e.g. canola or peanut)
  • 1 tbsp doubanjiang (Sichuan fermented broad bean chili paste)
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp Sichuan peppercorns, lightly crushed
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp sugar
  • ½ cup water or stock
  • 2 tsp cornstarch mixed with 1 tbsp water (slurry)
  • 1 tbsp Thyme Musheen hot sauce
  • 2 scallions, thinly sliced (green and white parts separated)
  • Optional: ½ tsp black vinegar for balance

Instructions:

Step 1: Prep the Eggplant

  1. Slice eggplants lengthwise into quarters, then into 2–3 inch pieces.
  2. Salt generously and let sit in a colander for 20–30 minutes to draw out bitterness and moisture.
  3. Rinse and pat dry.

Step 2: Fry and Fragrance

  1. Heat oil in a large skillet or wok over medium-high.
  2. Add the eggplant and fry, stirring occasionally, until golden brown and softened (5–7 minutes). Remove and set aside.
  3. In the same pan, add doubanjiang and stir-fry for 30 seconds until fragrant.
  4. Add garlic, ginger, crushed Sichuan peppercorns, and the white parts of the scallions. Sauté 30 seconds more.

? Step 3: Braise the Flavor

  1. Return the eggplant to the pan.
  2. Add soy sauce, Shaoxing wine, sugar, and water or stock. Bring to a simmer.
  3. Cover and cook on low heat for 6–8 minutes until eggplant is silky and fully infused.
  4. Stir in cornstarch slurry to thicken the sauce slightly.
  5. Finish by stirring in Thyme Musheen, black vinegar (if using), and half the green scallion tops.

Step 4: Finish and Serve

  1. Spoon into a shallow bowl and top with remaining scallions.
  2. Serve hot with steamed jasmine rice or chilled noodles.

Variations:

  • Add tofu: Crisp up some cubes of firm tofu and braise with the eggplant for a protein boost.
  • Make it meatier: Add ¼ lb ground pork or lamb after the aromatics, before deglazing.
  • Go garlic crazy: Double the garlic and finish with fried garlic chips.

Tips:

  • Don’t skip salting the eggplant — it helps avoid oil-soaking and improves texture.
  • Doubanjiang varies in saltiness and heat — taste as you go.
  • For maximum zing, drizzle extra Thyme Musheen at the table.