Sous Vide Eggplant with Sichuan Chile Bean Sauce
I can't tell you how many times I've talked to people who claim to dislike eggplant. The problem, I've decided, isn't the eggplant — it's the cooking method. Prepared improperly, eggplant can be...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Ingredients
- 1 medium eggplant sliced into 1/2-inch planks
- Kosher salt
- 2/3 cup plus 1 tablespoon (172 mL total) water
- 3/4 teaspoon (3.7 mL) tapioca starch
- 3 tablespoons (44 mL) vegetable oil
- 1 1/2 tablespoons (22 mL) Sichuan chile bean paste
- 1 tablespoon (15 mL) chopped fresh ginger
- 4 cloves chopped garlic
- 2 teaspoons (9.8 mL) granulated sugar
- 1/4 cup (59 mL) thinly sliced scallions
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