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–+ servings
Sichuan Eggplant

Sichuan Eggplant: Quick, Flavor-Packed Vegan Delight

Sichuan Eggplant is a quick, flavorful vegan dish packed with spicy, hot, sour, and sweet notes, perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Sichuan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplant The star of this dish; it absorbs flavors beautifully and turns tender when cooked.
For the Sauce
  • 2 tablespoons Chili Bean Paste This spicy and savory base gives your Sichuan Eggplant its signature kick; substitute with soy sauce and a pinch of cayenne if needed.
  • 2 tablespoons Soy Sauce Essential for adding a depth of umami; low-sodium soy sauce can lighten the flavor if preferred.
  • 1 tablespoon Black Vinegar Adds a unique acidity and complexity; rice vinegar is a good alternative for a milder taste.
  • 1/2 teaspoon Sichuan Pepper Provides that iconic numbing sensation and flavor; if you don’t have it, a small amount of cayenne will suffice.
  • 1 teaspoon Sugar Balances the heat and acidity; brown sugar offers a richer flavor profile.
For Stir-frying
  • 1 tablespoon Oil A small amount is perfect for achieving that golden-brown finish on the eggplant; sesame oil can add a nutty aroma.
Optional Add-in
  • 100 grams Minced Pork Adds protein and richness to the dish; feel free to omit for a 100% vegetarian Sichuan Eggplant.

Equipment

  • Wok
  • Non-Stick Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions for Sichuan Eggplant
  1. Prepare the Eggplant: Begin by washing the eggplant thoroughly and cutting it into thin slices, around 1/2 inch thick. Once sliced, let the eggplant sit for about 10 minutes to draw out excess moisture, which will help achieve a tender texture.
  2. Make the Flavorful Sauce: In a mixing bowl, combine 2 tablespoons of chili bean paste, 2 tablespoons of soy sauce, 1 tablespoon of black vinegar, 1 teaspoon of sugar, and 1/2 teaspoon of crushed Sichuan pepper. Whisk together until a smooth sauce forms.
  3. Stir-Fry the Eggplant: Heat a tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Add the sliced eggplant in a single layer, cooking for 5-7 minutes until golden brown and softening.
  4. Add the Flavorful Sauce: After the eggplant is golden, pour the prepared sauce over it, ensuring each slice is coated. Stir gently for 2-3 minutes, allowing the flavors to penetrate the eggplant.
  5. Optional Addition of Pork: If including minced pork, push the eggplant to one side of the pan, adding the pork to the other side. Cook for 3-4 minutes, stirring frequently until the pork is browned.
  6. Final Adjustments and Serve: Once the pork is cooked and eggplant is sizzling, stir to combine. Taste and adjust seasoning if needed. Serve hot over steamed rice or alongside noodles.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Consider making a larger batch for quick weeknight meals. Store the cooked eggplant for convenience.

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