Print

Spicy Szechuan Eggplant

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender eggplant sautéed in a bold, spicy Szechuan-style sauce, creating a dish that’s rich, fragrant, and bursting with layers of flavor—sweet, salty, spicy, and numbing all at once.

  • Author: Emma
  • Prep Time: 10 minutes (plus 10 minutes salting)
  • Cook Time: 15 minutes
  • Total Time: about 35 minutes
  • Yield: 3–4 servings
  • Category: Main Course
  • Method: Stir-frying
  • Cuisine: Chinese
  • Diet: Vegan

Ingredients

  • Chinese eggplants (or Japanese/American eggplants), cut into bite-size pieces
  • Salt
  • Neutral oil (like vegetable or canola)
  • Garlic, minced
  • Fresh ginger, minced
  • Dried red chilies or chili flakes
  • Szechuan peppercorns (optional but highly recommended)
  • Scallions (green onions), sliced
  • For the sauce:
  • Soy sauce
  • Black vinegar (or rice vinegar if unavailable)
  • Sugar (or honey/agave)
  • Chili bean paste (doubanjiang) or chili garlic sauce
  • Cornstarch slurry (cornstarch + water)

Instructions

  1. Salt the eggplant: In a colander, toss eggplant pieces with a little salt and let them sit for 10 minutes to draw out moisture. Rinse and pat dry.
  2. Stir-fry: Heat a generous amount of oil in a large skillet or wok over medium-high heat. Fry eggplant in batches until golden and tender. Remove and set aside.
  3. Aromatic base: Drain excess oil, leaving a tablespoon in the pan. Reduce heat to medium, then add garlic, ginger, dried chilies, and Szechuan peppercorns. Stir-fry until fragrant, about 30 seconds.
  4. Build the sauce: Whisk together soy sauce, vinegar, sugar, and chili bean paste. Pour into the pan and bring to a simmer.
  5. Finish eggplant: Return the cooked eggplant to the pan. Toss to coat in the sauce. If needed, add a splash of water to loosen it.
  6. Thicken: Stir in cornstarch slurry to thicken and give the sauce a glossy finish.
  7. Garnish & serve: Sprinkle sliced scallions over the top and serve hot with rice or noodles.

Notes

  • Add protein: Stir in cooked ground pork or minced tofu with the aromatics for added heartiness.
  • Sweet-sour twist: Swap black vinegar for equal parts rice vinegar and add a dash of hoisin sauce.
  • Greener option: Toss in a handful of snow peas or bell pepper slices with the eggplant.
  • Spice level: Increase or decrease dried chilies based on how spicy I want it.
  • Mild version: Skip the Szechuan peppercorns and use only chili sauce for flavor without the numbing effect.
  • For storage, store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet with a splash of water or oil to refresh the sauce.

Nutrition

Find it online: https://allcookedup.com/spicy-szechuan-eggplant/