Szechuan Style Eggplant Aubergine
Bring bold, fiery flavors to your table with this Szechuan-Style Eggplant (Aubergine) recipe, a perfect harmony of spicy, savory, and tangy notes. Tender pieces of eggplant are lightly coated in cornstarch for a crisp texture, then stir-fried to perfection and enveloped in a vibrant, aromatic sauce featuring doubanjiang (Szechuan chili bean paste), soy sauce, and rice vinegar. Infused with garlic, ginger, and green onions, this dish captures the essence of authentic Szechuan cuisine while remaining delightfully easy to prepare. Ready in just 30 minutes, it’s ideal as a vegan main course paired with steamed rice or a bold side dish to elevate any meal. Whether you’re a lover of spicy food or looking to explore Chinese cooking, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 lb Eggplant (Aubergine)
- 1 tsp Salt
- 2 tbsp Cornstarch
- 4 tbsp Vegetable oil
- 4 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 2 Green onions, chopped
- 1.5 tbsp Doubanjiang (Szechuan chili bean paste)
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Sugar
- 0.25 cup Water
- 1 tsp Sesame oil
- 0.5 tsp Red chili flakes (optional)
Instructions
Wash and cut the eggplant into 2-inch long pieces, about 1/2-inch thick. Place them in a bowl, sprinkle with 1 teaspoon of salt, and let sit for 20 minutes to draw out moisture.
Rinse the eggplant pieces under cold water to remove excess salt, then pat dry thoroughly with a clean kitchen towel.
Toss the eggplant pieces with cornstarch to coat evenly. This helps them achieve a slightly crispy texture when cooked.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant pieces in a single layer and cook until browned on all sides, about 5-7 minutes. Remove the eggplant and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium and add the minced garlic, ginger, and half of the green onions. Stir-fry for 1-2 minutes until fragrant.
Add the doubanjiang (Szechuan chili bean paste) and stir well to combine. Cook for another minute to release its flavor.
In a small bowl, mix soy sauce, rice vinegar, sugar, water, and sesame oil. Pour this mixture into the skillet and stir to combine.
Return the cooked eggplant to the skillet. Toss gently to coat the eggplant pieces in the sauce. Cook for another 2-3 minutes to allow the flavors to meld together.
If desired, sprinkle red chili flakes for extra heat. Garnish with the remaining chopped green onions.
Serve hot with steamed rice or as a side dish to complement other Szechuan-style dishes.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 39.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4315 mg | 188% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 23.2 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1480 mg | 31% | |
*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.
