Calling all you Eggplant lovers out there! Here’s a flavor bomb you won’t want to miss – Spicy Chinese Eggplant with Szechuan Sauce -a tasty, easy vegan dinner recipe you can serve over rice, cauliflower rice, rice noodles, black rice or even quinoa!
I picked up some eggplant at the farmers market the other day thinking I would make this baked Ratatoullie Recipe, but then somehow I got a hankering for something spicier. Oops, change of plans!
I remembered a dish we had in Shanghai a few years back, and dug up my old recipe notes. There it was in BOLD – Spicy Chinese Eggplant with Szechuan Sauce with a huge star and circle around it – a reminder to share it with you!
So here it is, and boy is this tasty! I can’t wait for you to give it a go.
Another vegan dinner recipe for you to try out!
How to make Spicy Chinese Eggplant | 30-Second Video!
Why this Chinese Eggplant works!
- eggplant is crispy, not soggy
- uses the minimum amount of oil
- amazing flavor- spicy, garlicky, subtly sweet
- it is vegan!
- it’s easy!
It starts with cutting the eggplant into bite-sized pieces. Cut at a diagonal so each piece is like a triangle, about an inch thick at its thickest end.
Try to get get them roughly the same size for even cooking. Cut a wedge then turn the eggplant, cut again and turn.
TIP:
- This works best with Japanese eggplant ( long and skinny) versus globe eggplant.
Once all the eggplant are cut ( 4 x 10-inch eggplants), place in a bowl of salted water for 20 minutes.
TIP:
2. Salting the eggplant helps the eggplant soak up less oil when stir-frying.
Cover with a plate so the eggplant is submerged. Let sit 20 mins.
TIP:
3. Mise en place ( get things prepped and ready)
While the eggplant soaks, prep the garlic, ginger and Szechuan sauce and place them by the stove.
Drain the eggplant ( don’t rinse) then pat dry with a kitchen towel.
Then coat in cornstarch. This helps the eggplant get crispy.
TIP:
4. Sear the eggplant in an extra-large flat skillet, versus a round wok. The eggplant need a little time to cook through and get each side brown. This is difficult to do in a wok.
Then begin searing each side.
Sear them in two batches, and this is where you will need a little patience. Each batch will take about 10 minutes, and require to turn the eggplant over one by one to get each side golden.
If you are in a hurry you can use two skillets, but it can be a lot to manage.
So when the eggplant are deeply golden, even slightly charred, set them aside.
Stir fry the onion and garlic for a quick minute then add the chilies. Make sure to have your fan on!
Keep in mind, you never eat these chilies– they just give the oil a little spicy heat, permeating the whole dish.
Then pour in the Szechuan sauce you’ve already prepped.
Cook it for 20 seconds then add the Eggplant back into the skillet, gently coating.
This will smell amazing.
Place it in a serving dish, or divide among bowls over brown rice, black rice or quinoa and top with scallions or chives and roasted peanuts.
Sometimes I’ll even top it with this Peanut Chili Crunch which adds great texture and flavor. Always nice to have on hand ( my husband looooooves this stuff!).
What I love about this Chinese Eggplant recipe is the eggplant is deliciously caramelized with crispy charred edges – the best texture!
Worth every minute you spend browning those sides.
And YES it is quite addicting!
Make this Chinese Eggplant soon, while eggplants are still available at your farmers market!
Enjoy!
And as always, if you make this, please rate and comment below. VERY Appreciated!!!
xoxo
Sylvia
PrintSzechuan Eggplant
Chinese Eggplant with Szechuan Sauce with chilies and peanuts- a tasty, easy vegan dinner recipe! Serve with Rice, black rice, cauliflower rice, quinoa or rice noodles.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main, vegan
- Method: stovetop, stir-fry
- Cuisine: Chinese
Ingredients
- 1 1/2 lbs Japanese Eggplant (about 4 x 10 inch eggplants)
- 2 teaspoons salt
- bowl of water
- —-
- 2 tablespoons cornstarch
- 2–4 tablespoons peanut oil ( or wok oil)
- —
- 4 cloves garlic, rough chopped
- 2 teaspoons ginger, finely minced
- 5–10 dried red chilies
- 1 teaspoon Szechuan peppercorns ( or sub regular peppercorns)
- 1/4 cup soy sauce
- 1 tablespoon garlic chili paste ( or sub 1 teaspoon chili flakes)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon Chinese cooking wine (or mirin)
- 3 tablespoons sugar, brown sugar, coconut sugar, maple syrup or alternative
- 1/2 teaspoon five spice
Garnish with scallions and roasted peanuts or this Peanut Chili crunch
Instructions
- Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 15 minutes.
- In the meantime, chop the garlic and ginger and make the Szechuan Sauce.
- To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.
- Drain the eggplant and pat dry with a towel. Toss with the corn starch.
- Working in 2 batches, heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch. ( If in a hurry sometimes I’ll use 2 pans.) Set the eggplant aside.
- Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.
- Place in a serving dish and top with scallions and optional peanuts.
- Serve with rice, cauliflower rice, black rice or rice noodles.
Notes
Be patient browning each side of the eggplant. This will take a little time but reward you greatly.
I’ve found that the flat surface of a skillet, verses using a wok is much easier to use to get those sides golden.
Feel free to sub cashews for the peanuts, of leave off completely.
Keywords: Szechuan eggplant, stir fry eggplant, Chinese eggplant, stir fried eggplant, Chinese eggplant with garlic sauce
Wow, it is really fabulous; I added cubes of firm tofu , made the same as eggplant, and it was spectacular. Thank you so much; do not need to go anymore to my fav Szechuan restaurant.
I improvised somewhat ( no peppercorns or sesame oil ) but the result was still great.
Glad you liked this Vickie!
Oh boy. This is excellent. This is one recipe that you should really read the tips. If you read it all the way through you’ll be so glad you did. I had to make due with some substitutions – as I didn’t have all the authentic ingredients on hand – and it still turned out beautifully. Restaurant quality taste. Thank you for this lovely vegan recipe. I can’t wait to add it to my rotation and gather more goodies for my pantry. YUM.
★★★★★
Thanks and so happy you liked it!
This recipe is excellent. I couldn’t get my eggplant that crispy as I am trying to get down on calories so I did not use as much oil, but it was still delicious. I am definitely using this sauce on chicken, beef, and noodles. Do yourself a favor and get the szchechuan peppercorns.
Glad you like this!
So great, tasted better than at a restaurant, thanks for sharing the recipe!!
★★★★★
Thanks so much Ari, Glad you enjoyed!
Awesome recipe. I watched a youtube video where the presenters were laughing about eating eggplant until they moved to China This is great.
★★★★★
Hello from Germany! Can u suggest a different vegetable? My family doesnt like eggplants! 🙁 The sauce sounds really really good and I would like to test it out.
★★★★★
You could do a veggie stir-fry? Or green beans, Zucchini, Bell pepper, Snow peas- any quick-cooking veggies will work here.
This was INSANELY good! I made it and added some torn Thai basil on top, too, for a little extra brightness in the flavor. I am definitely adding this recipe to my rotation. A++++
★★★★★
Another amazing recipes! It was delicious and we ate the leftovers. The only thing I added was asparagus at the end for color, a little crunch and some other flavor. All your recipes come out looking just like the photos. Love the weekly newsletter.
★★★★★
This is a brilliant recipe for eggplant lovers. My husband raved. None remained. I did make the peanut crunch and although, not necessary, it added a welcome layer of flavor, crunch, and spice. Many years ago, we feasted on an eggplant dish at a Thai restaurant in Volcano Village on the Big Island. I’ve dreamed of that recipe ever since. So many years have passed that I no longer remember the exact flavor, but, I do believe this is it’s closest incarnation. (As an aside: I did not treat the eggplant to the brine bath. I know that conventional culinary wisdom recommends this. Each time over many decades that I have performed this ritual, it has failed me, resulting in soggier eggplant. Low and slow works for me every time. No bitterness, great texture. Who knows, perhaps the laws of culinary physics cease to exist on my stove?!) You are right that a longer cook without too much crowding in the pan delivers a delicious result. Thanks for the keeper! Kudos!
Wow, was this tasty! I doubled the sauce and used half for the eggplant and the other half with grilled boneless, skinless chicken thighs. This recipe will be part of my regular rotation. Thank you Sylvia for such creative, healthy and fabulously delicious recipes!
★★★★★
Great to hear- thanks!
Sooo good–as always!
★★★★★
I missed the instructions for toasting/grinding the peppercorns & being flustered at that, then missed the prep order of peppers, garlic & ginger. Had to redo that section & fish all the peppercorns & garlic out of the raw sauce. Oops.
But very tasty & really satisfying.
★★★★★
This eggplant dish is better than anything I’ve ever had in any Asian restaurant. The sauce is so flavorful and it has just the right amount of heat from the chili and the Szechuan peppercorn. Sylvia scales all of her recipes to double or triple size which is helpful because I’ll definitely double the recipe next time. I added some chopped cilantro to mine and next time (which will be soon) I’m going to try the peanut chili crunch that Sylvia suggested.
★★★★★
Awesome! Great to hear and happy you enjoyed it!