Description
Tender eggplant bathed in a fiery, garlicky sauce with bold Szechuan flavor—perfect over steamed rice or tossed with noodles for a quick weeknight dinner.
Ingredients
For the Eggplant
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2 large Chinese (Asian) eggplants (about 1 lb / 450 g), cut into 2” (5 cm) long strips
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¼ cup (60 ml) vegetable oil, plus extra for drizzling
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½ tsp salt
For the Sauce
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2 Tbsp light soy sauce
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1 Tbsp dark soy sauce
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1 Tbsp Chinese black vinegar (or rice vinegar)
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1 Tbsp Shaoxing wine (or dry sherry)
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1 Tbsp chili bean paste (doubanjiang)
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1 tsp sugar
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1 tsp cornstarch
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2 Tbsp water
Aromatics & Finishing
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4 cloves garlic, finely minced
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1 Tbsp fresh ginger, finely minced
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2 scallions (green onions), white and green parts separated and thinly sliced
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1 tsp Szechuan peppercorns, toasted and roughly crushed (optional but authentic)
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1 tsp toasted sesame oil
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1 Tbsp toasted sesame seeds
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Fresh cilantro leaves, for garnish (optional)
Instructions
1️⃣ Salt & sweat the eggplant
: Place eggplant strips in a colander, sprinkle with ½ tsp salt, and let sit 10 minutes to draw out bitterness. Rinse briefly, pat dry, and set aside.
2️⃣ Mix the sauce
: In a small bowl, whisk together both soy sauces, black vinegar, Shaoxing wine, chili bean paste, sugar, cornstarch, and water. Set aside.
3️⃣ Pan-fry the eggplant
: Heat ¼ cup oil in a large skillet or wok over medium-high heat until shimmering. Add eggplant in batches (avoid overcrowding) and fry, stirring gently, until soft and golden—about 5–6 minutes. Transfer to a plate lined with paper towels to drain excess oil.
4️⃣ Toast the peppercorns (if using)
: Wipe out excess oil from the skillet, leaving just a thin film. Add Szechuan peppercorns and toast 30 seconds until fragrant; remove and set aside.
5️⃣ Sauté aromatics
: In the same skillet, add garlic, ginger, and the white parts of the scallions. Stir-fry 30 seconds until aromatic.
6️⃣ Build the sauce
: Give the sauce mixture a quick whisk, then pour into the pan. Stir constantly until the sauce thickens and glazes the pan, about 1 minute.
7️⃣ Combine & finish
: Return the fried eggplant (and toasted peppercorns) to the skillet. Toss gently to coat every piece in the sauce. Drizzle with sesame oil, then stir in the green scallion slices.
8️⃣ Garnish & serve
: Transfer to a serving dish. Sprinkle with sesame seeds and cilantro leaves if desired. Serve immediately with steamed rice or your favorite noodles.
Notes
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Less oil method: Roast or air-fry the eggplant strips at 400 °F (200 °C) for 12–15 minutes, then proceed with sauce in the pan.
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Vegetable add-in: Stir in sliced bell peppers or snow peas along with the eggplant.
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Heat level: Increase doubanjiang or add sliced fresh chilies to the aromatics for extra kick.
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Protein boost: Toss in cubed tofu or cooked ground pork when you return the eggplant to the pan.
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Make-ahead: Fry the eggplant and prepare the sauce mixture up to 1 day ahead; assemble just before serving.
- Prep Time: 10 min
- Cook Time: 15 min