Szechuan Eggplant Recipe
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This is a very easy Szechuan eggplant recipe inspired by the cuisine of the Chinese province of Szechuan. The eggplant is cooked in a delicious sauce and makes for a great side dish to fried rice or noodles.
Recipe type: Vegetarian Sides
Cuisine: Chinese
Serves: 2
  • 3 cups eggplant cut into 1" wide wedges or cubes
  • 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
  • ½ tsp of brown sugar (or jaggery)
  • 1 small bunch of coriander leaves / cilantro
  • ½ tsp of black pepper powder
  • 2 tbsp of sesame oil (Indian gingelly oil) or peanut oil
  • 1 cup water
  1. Heat oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown.
  2. Add salt and pepper to this, drain and set aside
  3. In the same pan, add a few more drops of oil if required and fry the shallots until soft.
  4. To this, add the red chilli sauce (or flakes) and minced garlic. Saute for a few seconds
  5. Meanwhile, mix the soya sauce, vinegar, corn starch, sugar, and some salt in a bowl to make the Szechuan sauce
  6. Add this to the shallot mixture and cook on medium-high heat until it starts to bubble
  7. Tip in the fried eggplant and mix well until the sauce coats the eggplant
  8. Garnish with chopped coriander leaves and serve hot with fried rice or noodles. Goes great even with plain steamed rice
Recipe by Edible Garden at