Preparation

There's something deeply personal about cooking Sichuan food for one. The way the peppercorns pop and release their citrusy, tingling essence into a solo kitchen feels like a private aromatherapy session—one that happens to end in an explosively flavorful dinner.

This recipe celebrates the Japanese eggplant, which is perfectly portioned for one person and cooks quickly without turning into mush. The málà (numbing-spicy) sensation from Sichuan peppercorns paired with funky doubanjiang creates layers of flavor that make eating alone feel like a celebration rather than a compromise.

Preparation

1. Start your rice cooking according to package directions with 2/3 cup water.
2. While rice cooks, cut the eggplant into 1-inch cubes. Toast the Sichuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant, then crush them coarsely with a mortar and pestle or the back of a spoon.
3. Heat vegetable oil in a wok or large skillet over high heat. Add eggplant cubes and stir-fry for 5-6 minutes until golden and tender. Remove and set aside.
4. In the same pan, reduce heat to medium and add garlic and crushed peppercorns. Stir-fry for 30 seconds until aromatic.
5. Add doubanjiang and fry for another 30 seconds, then return eggplant to the pan.
6. Mix soy sauce, vinegar, sugar, and 2 tablespoons water in a small bowl, then pour into the pan. Toss everything together for 1-2 minutes until the sauce coats the eggplant.
7. When rice is done, drizzle it with sesame oil and mix in half the scallions and sesame seeds.
8. Serve eggplant over the rice, garnished with remaining scallions and sesame seeds.