Szechuan Eggplant is a simple, less saucy stir-fry loaded with the flavors of ginger, garlic, eggplant, and spicy peppers.
Szechuan Eggplant
By Sue Lau | Palatable Pastime
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Szechuan Eggplant is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we’re featuring eggplant recipes. Glad you could join us!
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We love eggplant here. Whether it’s the large globe type, tall, slender Chinese or Japanese varieties, small round Indian or green Thai eggplant. They’re versatile and found in so many great cuisines.
This recipe is a spicy stir-fry inspired by classic Szechuan dishes which tend to be less saucy. Though you can certainly double the sauce if you prefer more.
I served this with steamed white rice. It provides a nice flavor counterpoint and helps moderate the spice a little. Because sometimes those fresh chilies can be a bit unpredictable on the spice level!
We had this as a vegetarian meal. You could also serve it as a vegetable side dish if you like.
Don’t forget to check out all the other bloggers’ recipes below!
Sunday Funday
Eggplant Recipes
- Cook with Renu: Air Fryer Eggplant Pizza (Aubergine or Brinjal Pizza)
- Sneha’s Recipe: Brinjal and Tomato Chutney
- Mayuri’s Jikoni: Dahi Baingan
- Karen’s Kitchen Stories: Eggplant Gratin
- Food Lust People Love: Griddled Eggplant Salad
- Culinary Cam: Grilled Eggplant, Tomatoes, and Burrata Platter
- A Day in the Life on the Farm: Melitzanosalata (Greek Eggplant Dip)
- Palatable Pastime: Szechuan Eggplant
Szechuan Eggplant
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Szechuan Eggplant
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Szechuan Eggplant
Equipment
- wok or large skillet
Ingredients
Stir-fry:
- 1 pound Eggplant cubed
- 1/2 cup chopped onion
- 1/2 fresh jalapeno pepper sliced
- 8 ounce can diced water chestnuts drained
- 2 tablespoons peanut oil
- 1/4 cup rice wine
Cooking Sauce:
- 1 teaspoon chopped garlic
- 1 teaspoon grated ginger
- 1 tablespoon dark sesame oil
- 2 tablespoons ketchup
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon chili crisp
- 1 teaspoon rice vinegar
Instructions
- Mix cooking sauce in a small dish and set aside.
- If you prefer, you can peel the eggplant before the dice, but I do not.
- Heat the oil in a wok or large skillet and add the eggplant cubes, onion, jalapeno slices and water chestnuts.
- Cook and stir until the eggplant starts to brown.
- Then add the wine and continue to cook until it becomes tender and wine cooks off (the steam from that helps it cook).
- Stir in the sauce and cook a bit more until the sauce thickens and clings to the stir-fry.
- Serve with rice if desired.
Notes
Nutrition
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Love the flavor profile in this dish.
This looks delicious, Sue. I can’t wait to try it. Thanks for sharing.
That sauce sounds like it would totally up the flavor in the eggplant. It sounds delicious.
I’m trying this Eggplant, Szechuan style tomorrow. Sounds so flavourful and easy to make.