Sichuan Mashed Aubergine with Sesame (Bang Bang Qie Zi / 棒棒茄子)
Sichuan Province
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Sichuan Province
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Description
Sichuan cold dish of steamed or roasted aubergine beaten with a wooden club (bang bang) to create a fibrous texture, then dressed with garlic, sesame paste, Sichuan chilli oil, vinegar, and spring onion. The fibrous, pulled texture of the beaten aubergine absorbs the dressing differently than cut or mashed aubergine.
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The Thread
—Middle Eastern baba ganoush (roasted aubergine)
—Japanese nasu dengaku (aubergine with miso)
—Turkish patlican salatasi (aubergine salad)
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Flavour Context
Smoky aubergine (if flame-roasted) absorbing the layered Sichuan cold dressing — the vegetable becomes a vehicle for the complex sauce
Pillars V — VII
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