Name: Spicy Sichuan Eggplant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Sichuan
Ingredients: 3 medium eggplants; 2 tablespoons chopped spring onion; 2 tablespoons chopped garlic; 2 tablespoons chopped ginger; 2 tablespoons spicy Doubanjiang (fermented bean paste); Oyster sauce, to taste; Sugar, to taste; 1 tablespoon Shaoxing wine; 0.5 teaspoon sesame oil; Cornstarch, for coating eggplant; Vegetable oil, for deep frying

Spicy Sichuan Eggplant

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Spicy Sichuan Eggplant is a bold and savory dish featuring tender eggplant cooked in a fiery, flavorful sauce with Doubanjiang, Shaoxing wine, and sesame oil. Infused with garlic, ginger, and spring onions, it’s a perfect balance of heat, sweetness, and umami. Whether served with rice or on its own, this Sichuan dish brings an exciting burst of flavor to your table.

Author: Linda
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Main Course, Side Dish, Vegetarian
Method: Stir-frying, Deep-frying
Cuisine: Sichuan, Chinese
Diet: Vegan

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

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Instructions

Prepare the Eggplant: Wash and cut the eggplants into bite-sized chunks or long strips. For a crispy texture, lightly coat the eggplant pieces with cornstarch before frying (optional).
Fry the Eggplant: Heat vegetable oil in a deep frying pan or wok over medium heat. Add the eggplant pieces in batches, frying for 3-4 minutes until golden and crispy. Remove and drain on paper towels.
Prepare the Sauce: In a separate pan, heat a small amount of vegetable oil. Add the spring onions, garlic, and ginger, stir-frying for 1-2 minutes until fragrant.
Add the Seasonings: Stir in Doubanjiang, Shaoxing wine, oyster sauce, sugar, and sesame oil. Let the sauce heat through for another 2 minutes.
Combine Eggplant with Sauce: Add the fried eggplant to the sauce and toss everything together. Cook for an additional 2-3 minutes to allow the eggplant to absorb the flavors.
Finish and Serve: Adjust seasoning with more oyster sauce or sugar as needed. Garnish with additional chopped spring onions. Serve with rice or enjoy as a standalone dish.

Notes

Less Spicy: Reduce Doubanjiang or omit it for a milder flavor.

Add Protein: Add tofu or chicken for a heartier meal.

Vegan Option: Use plant-based oyster sauce for a vegan version.

Other Vegetables: Add bell peppers, mushrooms, or zucchini for variety.

Find it online: https://familydinnercooking.com/spicy-sichuan-eggplant/