Sichuan Eggplant Recipe

Silky eggplant in a garlicky, chilli-spiked Sichuan sauce — bold, fragrant and completely addictive, with just enough heat to keep you going back for more.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

420

Ingredients

• 2 large eggplants, cut into batons
• 3 tbsp oil
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tbsp chilli bean paste
• 1 tsp sugar
• 1 tsp Sichuan peppercorns, ground
• 2 spring onions, sliced
• Steamed rice, to serve

Instructions

1. Toss the eggplant with a pinch of salt and rest 10 minutes, then pat dry.
2. Fry the eggplant in batches in hot oil until golden and soft, then drain well.
3. Fry the garlic, ginger and chilli bean paste in the same pan for 1 minute until fragrant.
4. Return the eggplant with the soy, vinegar, sugar and Sichuan pepper and toss for 2 minutes.
5. Add a splash of water if the sauce needs loosening, and cook until glossy.
6. Serve over rice scattered with spring onions.

Pro tips

• Salting and drying the eggplant stops it soaking up too much oil.
• Fry in batches; crowded eggplant steams instead of browning.
• Toast Sichuan peppercorns first for the best numbing fragrance.
• Adjust the chilli bean paste to your heat tolerance.

Frequently asked questions