Sichuan Mashed Aubergine with Sesame (Bang Bang Qie Zi / 棒棒茄子)

Origin

Sichuan Province

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.

The Thread

• Middle Eastern baba ganoush (roasted aubergine)
• Japanese nasu dengaku (aubergine with miso)
• Turkish patlican salatasi (aubergine salad)

Flavour Context

Smoky aubergine (if flame-roasted) absorbing the layered Sichuan cold dressing — the vegetable becomes a vehicle for the complex sauce

Key Principles

Aubergine roasted directly over flame or steamed until very tender throughout

Beat rather than chop — use a wooden rolling pin or club to break down fibers while maintaining some texture

Pull aubergine into strands before dressing — the pulled texture is characteristic

Dress just before serving — beaten aubergine oxidises and can become waterlogged if left too long in dressing

Pro Tips

{"Chinese long aubergine (Japanese eggplant) gives best texture; Italian varieties also work","The dressing is almost identical to liang mian dressing — the Sichuan pantry basics cover both","Add toasted sesame seeds for additional texture"}

Common Mistakes

Chopping instead of beating — loses the characteristic fibrous, pulled texture

Using thin or seedy aubergine varieties — needs the large, dense variety

Not draining excess liquid after steaming — dilutes the dressing

Source

Land of Plenty — Fuchsia Dunlop