Sichuan eggplant is a dish that beautifully showcases the bold and fiery character of Sichuan cuisine. Known for its balance of heat, spice, and umami, this recipe takes the humble eggplant and transforms it into something truly exciting. The eggplant becomes tender and silky once cooked, soaking up every bit of the vibrant sauce made with garlic, ginger, and chili. The result is a dish that is both comforting and invigorating, with layers of flavor in each bite.
One of the hallmarks of Sichuan cooking is its ability to balance intense flavors without overwhelming the palate. In Sichuan eggplant, the garlic and ginger provide an aromatic base, while the chili brings heat and depth. Often, a touch of soy sauce or black vinegar is added to give a savory, slightly tangy finish that keeps the dish from feeling too heavy. The eggplant absorbs these flavors like a sponge, ensuring that every bite carries the essence of the sauce.
This dish is not only bold but also versatile. It can stand proudly as the centerpiece of a vegetarian meal, served over steamed rice to catch all the flavorful sauce. It also works well alongside other Sichuan favorites such as stir-fried vegetables, noodles, or even a simple bowl of dumplings. Its richness makes it satisfying on its own, yet it pairs effortlessly with a variety of side dishes.
What makes Sichuan eggplant especially appealing is its contrast in textures. The eggplant’s soft interior is balanced by the slight crispness of its skin, while the sauce clings to each piece, delivering a burst of flavor. The spicy heat lingers pleasantly, balanced by the earthiness of the eggplant and the freshness of ginger and garlic.
More than just a side dish, Sichuan eggplant is a celebration of how a few simple ingredients can create something extraordinary when combined with technique and tradition. It’s a dish that excites the senses, awakens the appetite, and embodies the spirit of Sichuan cooking: bold, lively, and unforgettable.
Ingredients
- 2 medium eggplants cut into strips
- 2 tablespoons soy sauce low sodium preferred
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 inch ginger finely chopped
- 1 tablespoon chili paste adjust to taste
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 2 stalks green onions chopped
Instructions
- Cut eggplants into strips and soak them in salted water for 10 minutes. Drain and pat dry.
- In a bowl, combine soy sauce, rice vinegar, and sugar. Set aside.
- Heat vegetable oil in a pan over medium heat. Add eggplant strips and cook until soft and golden. Remove and set aside.
- In the same pan, add garlic, ginger, and chili paste. Stir-fry for 30 seconds until fragrant.
- Return eggplant to the pan. Pour in the soy sauce mixture and cornstarch slurry. Stir well to combine.
- Cook for an additional 2-3 minutes until the sauce thickens and coats the eggplant.
- Garnish with chopped green onions before serving.
Nutrition
Sichuan eggplant? I thought it was for Sichuan chicken! This was different than I expected…
I kinda messed it up, the eggplant became mushy. Maybe I soaked it too long? Not sure if I’ll try again.
This recipe is so tasty! The eggplant was cooked perfectly. Definitely a keeper!
Great flavor but I think it needed more spice. Next time, I’ll double the chili paste for sure!
Delish! I love eggplant and this was a hit with my family. Will make it again.