Szechwan Eggplant

Transform your dinner table with the bold and spicy flavors of Szechwan Eggplant—a vibrant dish that brings a touch of authentic Chinese cuisine to your home kitchen. This recipe features tender strips of Japanese or Chinese eggplant, lightly coated in cornstarch and pan-fried to golden perfection for a crisp yet silky texture. Tossed in a savory, aromatic sauce made with soy sauce, hoisin, garlic, ginger, and a hint of red chili for a kick, this dish balances heat, sweetness, and umami flawlessly. Packed with flavor in just 30 minutes, it’s a quick, vegetarian-friendly option perfect for weeknight dinners. Garnished with green onions and a drizzle of sesame oil, Szechwan Eggplant pairs beautifully with steamed rice or noodles for a satisfying, restaurant-quality meal that’s sure to impress.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound eggplant (Japanese or Chinese variety)
• 3 tablespoons cornstarch
• 4 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon red chili flakes
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 teaspoons rice vinegar
• 2 teaspoons sugar
• 0.33 cup water
• 2 pieces green onions, sliced
• 1 teaspoon sesame oil

Directions

Step 1

Cut the eggplant into long, thin strips (about 2-3 inches in length and 1/2 inch wide).

Step 2

Place the eggplant strips in a large bowl, sprinkle with a pinch of salt, and let them sit for 10-15 minutes. Pat them dry with paper towels.

Step 3

Lightly coat the eggplant strips with cornstarch in a mixing bowl, ensuring all pieces are evenly coated.

Step 4

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add half the eggplant strips and fry until golden brown and tender, about 4-5 minutes per side. Remove and set aside on a plate. Repeat with the remaining eggplant, using the remaining vegetable oil.

Step 5

In the same skillet, reduce the heat to medium and add the minced garlic, ginger, and red chili flakes. Sauté for about 30 seconds until fragrant.

Step 6

In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, sugar, and water to make the sauce. Stir well and pour it into the skillet.

Step 7

Let the sauce simmer for 1-2 minutes until slightly thickened. Add the fried eggplant back into the skillet and gently toss to coat in the sauce.

Step 8

Remove the skillet from heat and drizzle with sesame oil. Garnish with sliced green onions.

Step 9

Serve hot over steamed rice or noodles.

Nutrition Facts

Serving size	(767.0g)

Amount per serving	% Daily Value*
Calories	935.6

Total Fat 68.6g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 40.0g
Cholesterol 1.0mg	0%
Sodium 2266.9mg	0%
Total Carbohydrate 79.9g	0%
Dietary Fiber 16.5g	0%
Total Sugars 34.3g
Protein 11.3g	0%

Vitamin D 0IU	0%
Calcium 109.9mg	0%
Iron 2.9mg	0%
Potassium 1380.9mg	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: 62.9%

Protein: 4.6%

Carbs: 32.5%