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Sichuan Eggplant

Chinese eggplant cooked in a glossy garlic, ginger, chili bean, soy, vinegar, and sugar sauce.

Medium⏱️ 40 min📖 1 min readServes 4~310 kcal🇨🇳 Chinese🌍 Full translation

20 min prep 20 min cook

Vegan
#Easy
Vegetarian

Keeps the screen on · step-by-step guide · built-in timer

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Timeline

Total 40 min

Prep20 min
Cooking20 min

Ingredients

4 servings

Quick:

For the vegetables

700 g Eggplants

For cooking

4 tbsp(~60 ml) Vegetable oil

For the sauce

4 clove Garlic
1 dessert spoon(~10 ml) Ginger
1 tbsp(~15 ml) Spicy bean paste
2 tbsp(~30 ml) Soy sauce
1.5 tbsp(~23 ml) Grape vinegar
1 dessert spoon(~10 ml) Granulated sugar
1 dessert spoon(~10 ml) Cornstarch
0.5 cup(~100 ml) Water

General

0.7 tsp(~3.5 ml) Salt

For serving

2 sprig Scallions

What else can I make with these ingredients?

Instructions

1
Cut the eggplants into long strips, mix with salt, and let stand for 10 minutes.
10 min
10:00
2
Dry the eggplants and fry them in a pan with half of the vegetable oil for 8 minutes.
8 min
08:00
3
Turn the garlic and ginger in the remaining oil for 40 seconds.
40 sec
00:40
4
Add the spicy bean paste and fry for 1 minute.
1 min
01:00
5
Mix the soy sauce, grape vinegar, granulated sugar, cornstarch, and water, then pour into the pan.
6
Return the eggplants to the sauce and cook for 5 minutes, until glossy and thick.
5 min
05:00
7
Sprinkle with scallions and serve hot.

💡 Tip: Spread the eggplants in a single layer in the hot pan; when they overlap, they steam and stay spongy instead of turning silky and sauce-absorbing.

🍽️ Serving suggestion: Serve Sichuan eggplant hot with optional plain rice pilaf and cucumber pickles.

Good sources

Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.

Protein source

Nutrition (per serving)

~310

kcal calories

g protein

g carbs

g fat

Protein 9%Carbs 43%Fat 48%

8.3g

Sugar

5.4g

Fiber

824.5mg

Sodium

2.1g

Saturated fat

Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.

Estimated satiety (per serving)

6/10

Strong satiety, counts as a main meal

This recipe may contain allergens

Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.

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FAQ

How many servings does Sichuan Eggplant make?
This recipe serves 4.
How long does Sichuan Eggplant take?
Prep 20 minutes, cooking 20 minutes; 40 minutes in total.
Is Sichuan Eggplant difficult?
This recipe is rated medium.
How many calories does Sichuan Eggplant have?
Approximately 310 kcal per serving. Protein: 7g, carbs: 34g, fat: 17g.
Which allergens does Sichuan Eggplant contain?
This recipe contains Soy. Check it against your dietary needs.
Which cuisine does Sichuan Eggplant belong to?
This recipe belongs to Chinese cuisine.
How many ingredients does Sichuan Eggplant need?
This recipe needs 12 ingredients.
Is Sichuan Eggplant filling?
Satiety bar per serving is 6/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.

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Instructions

Cut the eggplants into long strips, mix with salt, and let stand for 10 minutes.

10 min