Szechwan Style Eggplant Aubergine
Transform your dinner table with the irresistible flavors of Szechwan Style Eggplant (Aubergine), a bold and spicy Chinese-inspired dish that's as vibrant as it is delicious. Perfectly tender strips of eggplant are lightly fried to golden perfection, then coated in a glossy, umami-rich sauce made with soy sauce, hoisin, and a kick of Szechwan peppercorns for that authentic tongue-tingling heat. Aromatics like garlic, ginger, and dried chilies infuse the dish with incredible depth, while a cornstarch slurry gives the sauce its signature silky texture. Ready in just 35 minutes, this recipe makes an ideal quick dinner served over steamed rice, bringing restaurant-quality flavor straight to your home. Discover how to turn humble ingredients into a spicy, savory masterpiece with this Szechwan eggplant recipe—a must-try for fans of bold Asian cuisine!
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Recipe Information
Ingredients
- 2 pieces Eggplant (Aubergine), medium-sized
- 1 teaspoon Salt
- 2 tablespoons Cornstarch
- 1 cup Vegetable oil (for frying)
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 stalks Green onions, finely chopped
- 2 pieces Dried red chilies, chopped
- 1 teaspoon Szechwan peppercorns
- 2 tablespoons Soy sauce
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sugar
- 0.25 cup Water
- 1 teaspoon Cornstarch (for slurry)
- 2 tablespoons Water (for slurry)
Instructions
Wash the eggplants and cut them into long, thin strips (approximately 3 inches long and 1/2 inch wide).
Place the eggplant strips in a bowl, sprinkle with 1 teaspoon of salt, and let them sit for 10 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
Dust the eggplant strips with 2 tablespoons of cornstarch, shaking off any excess.
Heat 1 cup of vegetable oil in a deep skillet or wok over medium-high heat. Fry the eggplant strips in batches until golden and tender, about 3-4 minutes per batch. Set aside on a paper towel-lined plate to drain excess oil.
In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, sugar, and 1/4 cup of water. Set aside.
In another small bowl, make a cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water. Set aside.
Heat 2 tablespoons of the oil from frying the eggplants in a clean skillet or wok over medium heat. Add the minced garlic, ginger, green onions, dried red chilies, and Szechwan peppercorns. Stir-fry until aromatic, about 1-2 minutes.
Pour in the prepared sauce mixture and bring to a simmer. Stir well and let it cook for 1-2 minutes.
Add the fried eggplant back into the wok, tossing to coat evenly with the sauce.
Stir in the cornstarch slurry to thicken the sauce, cooking for an additional 1-2 minutes until the sauce has a glossy finish.
Serve immediately, garnished with additional chopped green onions if desired. Pair with steamed rice for a complete meal.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.2 g | 305% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3790 mg | 165% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 17.3 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 691 mg | 15% | |
*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.
