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+ servings

Szechuan Eggplant

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Chinese
Servings 2


  • 3 cups Eggplant cut into 1" wedges or cubes
  • 5-6 Shallots or pearl onions
  • 1 tsp Garlic minced
  • 1 tsp Red Chili Sauce Sriracha, Maggi, chili flakes or anything works
  • 2 tbsp Soy Aminos
  • 1 tsp White Vinegar
  • 1 tsp Corn flour or corn starch
  • 1/2 tsp Black Pepper
  • 2 tbsp Sesame Oil or peanut oil
  • 1 small bunch Cilantro leaves
  • 1 cup Water


  • Heat oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown.
  • Add salt and pepper to this, drain and set aside.
  • in the same pan, add a few more drops of oil if required and fry the shallots until soft.
  • To this, add the red chili sauce (or flakes) and minced garlic. Saute for a few seconds.
  • In a seperate bowl, mix the soy aminos, vinegar, corn starch, sugar, and some salt to make the Szechuan sauce.
  • Add this to the shallot mixture and cook on medium-high heat until it starts to bubble.
  • Tip in the fried eggplant and mix well until the sauce coats the eggplant.
  • Garnish with chopped cilantro leaves and serve hot with fried rice or noodles. Goes great even with plain steamed rice.


Original recipe: https://www.cookingandme.com/2013/03/18/schezwan-eggplant-sichuan-eggplant-recipe/
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