Description
Szechuan-Style Eggplant in Garlic Sauce is a bold and savory plant-based dish made with Chinese eggplant, garlic, and a spicy-sweet Szechuan sauce. This quick stir-fry recipe brings authentic Chinese flavors to your table, perfect for weeknight dinners or meal prep. Ideal for vegetarians and spice lovers alike.
Ingredients
2 medium Chinese or Japanese eggplants
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chili garlic sauce
1 teaspoon sugar
1 tablespoon cornstarch
3 tablespoons water
1 teaspoon crushed Szechuan peppercorns
1 teaspoon sesame oil
2 green onions, sliced
3 tablespoons neutral oil (vegetable or canola)
Instructions
1. Slice the eggplant into thick batons and toss with salt. Let it sit for 20 minutes, then pat dry.
2. Heat neutral oil in a pan and cook the eggplant until golden and soft. Set aside.
3. In the same pan, add sesame oil and cook garlic and ginger until fragrant.
4. Stir in soy sauce, rice vinegar, chili garlic sauce, sugar, and crushed Szechuan peppercorns.
5. Mix cornstarch and water into a slurry and pour it into the pan to thicken the sauce.
6. Return eggplant to the pan and coat evenly in the sauce.
7. Cook for another minute until glossy and hot.
8. Garnish with green onions and serve.
Notes
Use Chinese or Japanese eggplants for best texture and taste.
Salt the eggplant beforehand to remove bitterness and moisture.
Adjust chili garlic sauce for your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 220
- Sugar: 4g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg