Szechuan Fried Eggplant

Experience the bold, tongue-tingling flavors of Szechuan cuisine with this irresistibly crispy Szechuan Fried Eggplant recipe! Tender Chinese or Japanese eggplant is coated in a light cornstarch batter and fried to golden perfection, then tossed in a savory, spicy sauce infused with garlic, ginger, Szechuan peppercorns, and dried red chilies. The balance of soy sauce, rice vinegar, and a hint of sugar creates an addictive glaze that clings to each bite of eggplant. Perfect as a main dish or a flavorful side, this dish pairs beautifully with steamed rice to soak up every drop of the rich, aromatic sauce. Ideal for spice lovers and fans of authentic Chinese flavors, this recipe is quick, easy, and guaranteed to impress!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 g Eggplant (Chinese or Japanese variety)
• 60 g Cornstarch
• 400 ml Vegetable oil (for frying)
• 4 cloves Garlic
• 1 thumb-sized piece Ginger
• 3 stalks Green onions
• 1 tsp Szechuan peppercorns
• 3 pieces Dried red chilies
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tsp Sugar
• 3 tbsp Water
• 1 tsp Cornstarch (for slurry)
• 2 tbsp Water (for slurry)

Directions

Step 1

Wash and dry the eggplant. Cut it into long, thin wedges (about 2 inches long and 1 inch thick).

Step 2

Place the eggplant wedges in a colander, sprinkle them liberally with salt, and let them sit for 15 minutes to draw out excess moisture.

Step 3

Pat the eggplant wedges dry with paper towels, removing as much moisture as possible.

Step 4

Toss the eggplant wedges with cornstarch until evenly coated. Shake off any excess cornstarch.

Step 5

In a deep skillet or wok, heat vegetable oil to 180°C (350°F) over medium-high heat. Fry the eggplant wedges in batches for 3-4 minutes, or until golden and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.

Step 6

In a small bowl, mix together soy sauce, rice vinegar, sugar, and water to create the sauce. Set aside.

Step 7

In another small bowl, create a cornstarch slurry by mixing 1 tsp of cornstarch with 2 tbsp of water. Set aside.

Step 8

In a clean skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add Szechuan peppercorns and dried red chilies. Stir-fry for 30 seconds or until aromatic, being careful not to burn them.

Step 9

Add minced garlic, minced ginger, and sliced green onions (reserve some green onions for garnish). Stir-fry for another 1 minute.

Step 10

Pour the prepared sauce into the skillet and bring it to a simmer. Stir in the cornstarch slurry to thicken the sauce, cooking for another 1-2 minutes.

Step 11

Add the fried eggplant to the skillet and toss to coat evenly with the sauce. Cook for 1-2 minutes to heat everything through.

Step 12

Transfer the Szechuan Fried Eggplant to a serving dish and garnish with reserved green onions. Serve hot with steamed rice or as a side dish.

Nutrition Facts

Serving size	(1207.9g)

Amount per serving	% Daily Value*
Calories	3910.3

Total Fat 401.8g	0%
Saturated Fat 57.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1760.1mg	0%
Total Carbohydrate 109.8g	0%
Dietary Fiber 19.7g	0%
Total Sugars 23.9g
Protein 12.7g	0%

Vitamin D 0IU	0%
Calcium 130.1mg	0%
Iron 4.0mg	0%
Potassium 1691.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.1%

Protein: 1.2%

Carbs: 10.7%