March 18, 2013

Szechuan Eggplant Recipe - Sichuan Eggplant Recipe - Step by Step

Eggplant cooked the Chinese way in a delicious szechuan sauce. Szechuan Eggplant is a very quick side dish for vegetable fried rice or noodles.
Making a side dish for Vegetable Fried Rice (or noodles) usually leaves me in a cloud of flour dust, crankiness due to the heat of the oil I need to deep fry stuff in (you know, for manchurians and such) and the humidity in Singapore doesn't help matters much. While I would definitely agree that a finished Gobi Manchurian or Chilli Paneer is a thing of beauty and deliciousness, it's not something I would make often simply because of the number of steps and the chances of messing up the kitchen and the final dish.

schezwan eggplant-sichuan eggplant-szechuan eggplant recipe

This Eggplant Schezwan Recipe is a boon on such days. It's so very easy to put together and tastes great and takes all of 20 mins to cook up. If you are not a fan of eggplant, may I take a few mins and try to convert you? No? Ok then, try Mushroom Schezwan or Tofu Schezwan or ooohh, a Paneer Schezwan. Pretty much any vegetable can be customized and made using the same basic recipe for Schezwan sauce that I have given below.

schezwan eggplant-sichuan eggplant-szechuan eggplant recipe

Hungy yet? Ok, on to the Sichuan Eggplant Recipe now!


Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 2-3
Recipe idea from: Food Network

  • 1 eggplant cut into 1" wide wedges
  • 5-6 shallots or pearl onions
  • 1 tsp of minced garlic
  • 1 tsp of red red chilli sauce (Sriracha, Maggi, anything works) or chilli flakes
  • 2 tbsp of soya sauce
  • 1 tsp of regular white vinegar
  • 1 tsp of cornflour or corn starch
  • 1/2 tsp of brown sugar (or jaggery)
  • 1 small bunch of coriander leaves / cilantro
  • 1/2 tsp of black pepper powder
  • 2 tbsp of sesame oil (Indian gingelly oil) or peanut oil
  • 1 cup water

How to Make Schezwan Eggplant:
  • Heat oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown. Add salt and pepper to this, drain and set aside
  • In the same pan, add a few more drops of oil if required and fry the shallots until soft. To this, add the red chilli sauce (or flakes) and minced garlic. Saute for a few seconds
  • Meanwhile, mix the soya sauce, vinegar, corn starch, sugar, and some salt to make the Schezwan Sauce
  • Add this to the shallot mixture and cook on medium-high heat until it starts to bubble
  • Tip in the fried eggplant and mix well until the sauce coats the eggplant
  • Garnish with chopped coriander leaves and serve hot with fried rice or noodles

Step by Step Pictures to Make Schezwan Eggplant

1. Heat oil and fry the eggplant in 2-3 batches
schezwan eggplant-sichuan eggplant-szechuan eggplant recipe

... until soft, browned, and sticky. Add salt and pepper, drain and set aside.
schezwan eggplant-sichuan eggplant-szechuan eggplant recipe

2. In same pan, add more oil if needed, and fry the shallots.
schezwan eggplant-sichuan eggplant-szechuan eggplant recipe

3. Add chilli sauce and minced garlic and saute some more.
schezwan eggplant-sichuan eggplant-szechuan eggplant recipe

4. Meanwhile, make the Schezwan Sauce by mixing the corn starch, soya sauce, vinegar, brown sugar, and some salt
schezwan eggplant-sichuan eggplant-szechuan eggplant recipe
schezwan eggplant-sichuan eggplant-szechuan eggplant recipe

5. Add water to the shallot mixture and top off with the Schezwan Sauce
schezwan eggplant-sichuan eggplant-szechuan eggplant recipe
schezwan eggplant-sichuan eggplant-szechuan eggplant recipe

6. When it boils and starts bubbling, add the eggplant
schezwan eggplant-sichuan eggplant-szechuan eggplant recipe

7. Mix well and cook through until sauce coats the eggplant fully.
schezwan eggplant-sichuan eggplant-szechuan eggplant recipe

  • You can deep-fry the eggplant until crisp and proceed with the recipe. If served immediately, this will give the dish a nice texture
  • You can use spring onions (scallions, green onions) instead of the shallots for a different flavour
  • Use the Asian eggplant for best results. They are long and purple. If not available where you live, use the regular fat eggplant or smaller purple brinjal
  • You can add some minced ginger along with the garlic. For some reason, I felt like omitting ginger so I did

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  1. Hi Nags.. This looks very yum. Even in Sri Lanka we do similar recipe called Brinjal chutney... Looks tempting.

  2. lovely recipe... i have a batch of egg plants sitting in my kitchen right now, I know how they are gonna be made now. thank you for this wonderful idea :)

  3. Love this side for simple fried rice like garlic or the taste of fried eggplants in d sauce..

  4. I love this too...always pic this in Chinese Veg stalls, having in my draft to post too :)

  5. I great side dish, think they will go well if I mix them in noodles or would it get mushy?

  6. Wow.. simple and yummy recipe.. Just finished my eggplants today.. Will try this in the next batch:)

  7. I recently tried with paneer and baby corns, never know we can do with brinjals. Interesting too

  8. Sounds interesting nice twist too...!

  9. lovely and innovative for a eggplant lover like me Nags...bookmarked

  10. This looks super good. Love how the sauce is coated over the eggplants. Looks very yummy

  11. Fantastic schzewan, excellent pair for fried rice.

  12. My favorite veggie and wow, what a clarity of the picture!! :)

  13. Delicious! Made this wuth basmati rice and Sriracha mushrooms and was in heaven. The only tweak I will make to this next time I cook this would be to exclude any added salt as the soy, vinegar and Sriracha provided enough taste.
    A ridiculously easy recipe with beautifulresults:)

  14. Hi I just made this and it was wonderful! I wanted to make it for my lunch at work though so I used a really big pan doubled the amount of sauce, let it coat the aubergines and then added rice and fried the rice with the aubergines and the sauce, the rice soaked up all the flavour from the pan so I will be having really nice lunch at work this week. Thanks for this recipe, I love discovering new things to do with aubergine!

  15. I love this recipe a lot nags...I remember when we went to Vegas about 8 years ago, I stepped in to the Panda Express on the strip and they had this amazing fried rice with Schezwan Eggplant. I have never ever tasted something that yummy and strangely no other branch of Panda Express had it since. I was craving for it many years and your post reminded me of that amazing trip!!!


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