Spicy Sichuan Eggplant

Why You’ll Love This Recipe

Spicy Sichuan Eggplant is a delightful combination of textures and flavors. The eggplants become incredibly tender while absorbing all the rich, spicy flavors of the sauce. The addition of garlic, ginger, and spring onions creates layers of aromatic depth, and the Doubanjiang provides a fiery kick that Sichuan cuisine is known for. The subtle sweetness from sugar and the savory oyster sauce balance the heat, making every bite an exciting experience. It’s a dish that’s quick to make, full of flavor, and can be adjusted to suit your spice tolerance!

Ingredients

Main Ingredients

• 3 medium eggplants
• 2 tablespoons chopped spring onion
• 2 tablespoons chopped garlic
• 2 tablespoons chopped ginger

Seasonings

• 2 tablespoons spicy Doubanjiang (fermented bean paste)
• Oyster sauce, to taste
• Sugar, to taste
• 1 tablespoon Shaoxing wine
• 0.5 teaspoon sesame oil

Optional

• Cornstarch, for coating eggplant
• Vegetable oil, for deep frying

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Eggplant: Wash the eggplants and cut them into bite-sized chunks or long strips, depending on your preference. If you prefer a crispier texture, lightly coat the eggplant pieces with cornstarch before frying. This step is optional but adds a nice crispy exterior.
2. Fry the Eggplant: Heat vegetable oil in a deep frying pan or wok over medium heat. Add the eggplant pieces in batches, frying them for about 3-4 minutes or until they are golden and crispy. Once fried, remove the eggplants from the oil and drain them on paper towels.
3. Prepare the Sauce: In a separate pan or wok, heat a small amount of vegetable oil over medium heat. Add the chopped spring onions, garlic, and ginger. Stir-fry for 1-2 minutes, until they become fragrant and soft.
4. Add the Seasonings: Stir in the spicy Doubanjiang (fermented bean paste), Shaoxing wine, oyster sauce, sugar, and sesame oil. Mix well, allowing the ingredients to combine and the sauce to heat through for another 2 minutes.
5. Combine Eggplant with Sauce: Add the fried eggplant pieces to the pan with the sauce, tossing everything together to ensure the eggplant is well-coated with the sauce. Cook for another 2-3 minutes, allowing the eggplant to absorb the flavors.
6. Finish and Serve: Taste the dish and adjust the seasoning with more oyster sauce or sugar if needed. Garnish with additional chopped spring onions before serving. Serve with steamed rice or enjoy as a standalone dish.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Less Spicy: If you prefer a milder dish, reduce the amount of Doubanjiang or omit it entirely. You can substitute with a milder bean paste or a little soy sauce for a more subtle flavor.
• Add Protein: For a heartier meal, add tofu or chicken pieces to the dish. Tofu can be pan-fried until crispy before being added to the sauce, while chicken can be stir-fried and then tossed in the sauce with the eggplant.
• Other Vegetables: You can add other vegetables like bell peppers, mushrooms, or zucchini to the dish for added texture and flavor.
• Vegan Option: To make the dish fully vegan, ensure that the oyster sauce is replaced with a plant-based alternative like mushroom soy sauce.

Storage/Reheating

• Storage: Store leftover Spicy Sichuan Eggplant in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: Reheat in a pan over medium heat, adding a little water or broth to loosen the sauce if necessary. You can also microwave the leftovers, but be sure to stir halfway through to ensure even heating.

FAQs

Can I use a different type of eggplant for this recipe?

Yes, you can use other varieties of eggplant such as Japanese or Chinese eggplants, which are often more tender and less bitter than regular globe eggplants. However, the cooking process remains the same.

How can I make the eggplant less oily?

If you want to reduce the oil in this dish, you can skip the deep frying step and instead stir-fry the eggplant in a small amount of oil until tender. Alternatively, you can bake the eggplant at 375°F (190°C) for 20-25 minutes, tossing halfway through.

Can I make this dish without Doubanjiang?

If you don’t have Doubanjiang, you can substitute it with a combination of regular chili paste, miso paste, and a pinch of sugar to recreate the fermented umami flavor. However, Doubanjiang is key to the authentic taste of the dish.

How spicy is this dish?

The level of spice in this dish depends on the amount of Doubanjiang you use. If you prefer less heat, you can start by adding a small amount and adjust according to your tolerance. The sweetness from sugar and the savoriness from the oyster sauce will balance out the heat.

Can I freeze this dish?

While it’s best enjoyed fresh, you can freeze Spicy Sichuan Eggplant. Just store it in an airtight container and freeze for up to 2 months. When reheating, allow it to thaw in the refrigerator overnight and then reheat on the stovetop.

What can I serve with this dish?

Spicy Sichuan Eggplant pairs perfectly with steamed jasmine rice or brown rice. You can also serve it with noodles or even alongside stir-fried vegetables or proteins like tofu or chicken for a complete meal.

Can I skip the sugar?

If you prefer a savory dish without the sweetness, you can skip the sugar, but it will reduce the balance of flavors. You can also substitute with a small amount of honey or maple syrup for a more natural sweetener.

How do I know when the eggplant is done frying?

The eggplant should be golden brown and crispy on the outside, while soft and tender on the inside. You can test one piece to make sure it’s tender before removing the rest from the oil.

Can I make this dish gluten-free?

Yes, to make the dish gluten-free, simply use a gluten-free oyster sauce or substitute it with a mushroom-based gluten-free sauce. Be sure to check all other ingredients for hidden gluten, such as soy sauce.

Can I make this dish less oily?

If you want to make it less oily, you can skip deep frying the eggplant and stir-fry it with less oil. Alternatively, you can bake the eggplant at a higher temperature to reduce the oil absorption.

Conclusion

Spicy Sichuan Eggplant is a vibrant and flavorful dish that embodies the bold tastes of Sichuan cuisine. With its rich, spicy sauce and tender eggplant, it’s a dish that brings warmth and excitement to your palate. Whether you enjoy it as a side dish or a vegetarian main, it’s sure to be a hit with anyone who loves spicy and savory flavors. Quick to prepare and packed with umami goodness, this recipe is a must-try for fans of bold, flavorful cooking!

Print