Description
Szechuan-Style Eggplant in Garlic Sauce is a bold, spicy, and umami-packed stir-fry featuring tender eggplant smothered in a garlicky chili sauce with Szechuan peppercorns. Perfect over rice or noodles, this vegan-friendly dish delivers authentic takeout flavors with ease at home.
Ingredients
2 medium Chinese or Japanese eggplants
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon Szechuan peppercorns
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon chili garlic sauce
1 teaspoon sugar (optional)
1 teaspoon cornstarch
2 tablespoons water
2 tablespoons oil, for frying
1 teaspoon sesame oil
2 tablespoons green onions, chopped
1 teaspoon sesame seeds
Instructions
1. Slice eggplants into 3-inch long thick matchsticks. Salt lightly and let sit for 15 minutes to remove excess moisture.
2. In a bowl, mix soy sauce, rice vinegar, chili garlic sauce, sugar (if using), and a slurry made from cornstarch and water. Set aside.
3. Heat oil in a pan over medium-high. Sear eggplant in batches until golden and tender. Drain on paper towels.
4. Reduce heat to medium, add a bit of oil, and sauté garlic, ginger, and Szechuan peppercorns until fragrant (about 30 seconds).
5. Return eggplant to pan. Pour sauce over and toss to coat. Let cook for 2-3 minutes until sauce thickens.
6. Finish with sesame oil, green onions, and sesame seeds. Serve hot over rice or noodles.
Notes
Letting the eggplant sit with salt helps reduce moisture and improves browning.
Szechuan peppercorns offer a unique numbing spice—adjust based on preference.
Add a protein like tofu, tempeh, or chicken to make it more filling.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 870mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: eggplant stir fry, garlic sauce, vegan Asian recipes