Chinese·non-vegetarian·medium

Sichuan Eggplant

Name: Sichuan Eggplant
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 pounds sliced Egg Plants; 2 tablespoons Peanut Oil; 1/4 cup Chicken Stock; 2 tsp Sugar; 1/2 tsp Soy Sauce; 1 ½ tbsp Chilli Bean Paste; 2 tsp Sichuan Pepper; 2 tsp Ginger; 5 cloves Garlic; 1 tsp Cornstarch; 2 tsp Apple Cider Vinegar; 4 Chopped Scallions; Garnish Cilantro

This classic Sichuan eggplant dish delivers a bold, aromatic punch with its signature chili-bean paste and fiery Sichuan peppercorns, creating a perfect balance of numbing heat and deep umami. The tender, melt-in-your-mouth eggplants soak up the punchy sauce, while the crunch of garlic and ginger adds a bright contrast. Worth making for its addictive layers of spice and savoriness, this dish is a masterclass in Sichuan cuisine’s ability to transform humble ingredients into something unforgettable.

35 min(prep 15 + cook 20)

4 servings

220 kcal

4.1

Ingredients

Egg Plants1.5 pounds sliced
Peanut Oil2 tablespoons
Chicken Stock1/4 cup
Sugar2 tsp
Soy Sauce1/2 tsp
Chilli Bean Paste1 ½ tbsp
Sichuan Pepper2 tsp
Ginger2 tsp
Garlic5 cloves
Cornstarch1 tsp
Apple Cider Vinegar2 tsp
Scallions4 Chopped
CilantroGarnish

Nutrition

220 kcalper serving

Protein5g10%

Carbs18g38%

Fat15g31%

Fiber6g13%

Sugar4g8%

Directions

1
This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate. If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.
2
*A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.)
3
**Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.
4
Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions:
5
Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside.
6
In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.
7
In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
8
In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.
9
Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.
10
Sauté eggplant:

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