Szechuan Style Eggplant
Dive into the bold and vibrant flavors of Szechuan cuisine with this irresistible Szechuan Style Eggplant recipe! Tender Chinese eggplant is lightly coated in cornstarch and pan-fried to golden perfection before being bathed in a savory, aromatic sauce infused with doubanjiang (fermented chili bean paste), garlic, ginger, and green onions. A perfect balance of soy sauce, rice vinegar, and a hint of sugar gives the dish its signature sweet-and-spicy kick, while the sesame oil drizzle adds a nutty depth to every bite. This quick and easy recipe comes together in just 35 minutes and is the ideal centerpiece for a comforting meal alongside steamed rice. Whether you're a fan of bold Asian flavors or looking to elevate weeknight dinners, this flavorful dish is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 Chinese eggplants (medium-sized)
- 2 tablespoons Cornstarch
- 4 tablespoons Vegetable oil
- 3 Garlic cloves (minced)
- 1 tablespoon Ginger (minced)
- 3 Green onions (sliced, whites and greens separated)
- 1.5 tablespoons Doubanjiang (fermented chili bean paste)
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 1.5 cups Water
- 1 teaspoon Cornstarch (for slurry)
- 2 teaspoons Water (for slurry)
- 1 teaspoon Sesame oil
Instructions
Cut the Chinese eggplants into long, thin wedges or bite-sized pieces.
Toss the eggplant pieces in 2 tablespoons of cornstarch until lightly coated. Shake off any excess.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant pieces in batches until they are golden and slightly softened, about 3–4 minutes per batch. Remove and set aside on a paper towel-lined plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium.
Sauté the minced garlic, ginger, and the white parts of the green onions for about 1 minute until fragrant.
Add the doubanjiang (fermented chili bean paste) to the skillet and stir-fry for another 30 seconds to release its flavor.
Mix together the soy sauce, rice vinegar, sugar, and 1.5 cups of water in a small bowl. Pour the mixture into the skillet and bring it to a simmer.
In a separate small bowl, mix 1 teaspoon of cornstarch with 2 teaspoons of water to make a slurry. Gradually stir the slurry into the sauce and let it cook for about 1–2 minutes until the sauce thickens.
Return the fried eggplant to the skillet, tossing to coat evenly with the sauce. Cook for another 2–3 minutes so the eggplant absorbs the flavors.
Drizzle with sesame oil and garnish with the green parts of the sliced green onions.
Serve immediately with steamed rice or as part of a larger meal.
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.7 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
