Irresistibly Flavorful Sichuan Eggplant You Must Try Today

Sichuan Eggplant is a vibrant dish bursting with bold flavors, combining eggplant with spices and aromatics for a quick vegetarian meal.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Chinese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

2 medium eggplants firm variety like Asian eggplants
1 teaspoon salt to reduce bitterness

For the Sauce

3 tablespoons chili bean paste substitute with Doubanjiang if needed
2 tablespoons soy sauce preferably low-sodium
1 tablespoon black vinegar can substitute with rice vinegar
0.5 teaspoon Sichuan pepper omit if unavailable or substitute with cayenne
1 teaspoon sugar brown sugar is preferred

For Aromatics

3 cloves garlic fresh cloves, minced
1 inch ginger fresh, minced
1 tablespoon oil neutral oil like canola for stir-frying

Optional Add-Ins

100 grams minced pork optional for a non-vegetarian version
200 grams tofu can substitute for a protein boost

Equipment

large skillet or wok
Mixing bowl
knife
Cutting board

Method

Step-by-Step Instructions

Slice the eggplant into bite-sized pieces, sprinkle with salt, and let sit for 15 minutes.
Combine chili bean paste, soy sauce, black vinegar, sugar, and Sichuan pepper in a bowl.
Heat oil in a skillet, add garlic and ginger, sauté until fragrant, then add eggplant.
Stir-fry eggplant for 8 to 10 minutes until golden-brown and tender.
Pour the sauce over the eggplant, stir well, and simmer for another 2 to 3 minutes.
Serve immediately over rice or noodles.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Enjoy this dish fresh; it's best eaten immediately after cooking. Adjust seasoning to your taste.

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