Szechwan Style Eggplant Aubergine

Transform your dinner table with the irresistible flavors of Szechwan Style Eggplant (Aubergine), a bold and spicy Chinese-inspired dish that's as vibrant as it is delicious. Perfectly tender strips of eggplant are lightly fried to golden perfection, then coated in a glossy, umami-rich sauce made with soy sauce, hoisin, and a kick of Szechwan peppercorns for that authentic tongue-tingling heat. Aromatics like garlic, ginger, and dried chilies infuse the dish with incredible depth, while a cornstarch slurry gives the sauce its signature silky texture. Ready in just 35 minutes, this recipe makes an ideal quick dinner served over steamed rice, bringing restaurant-quality flavor straight to your home. Discover how to turn humble ingredients into a spicy, savory masterpiece with this Szechwan eggplant recipe—a must-try for fans of bold Asian cuisine!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Eggplant (Aubergine), medium-sized
• 1 teaspoon Salt
• 2 tablespoons Cornstarch
• 1 cup Vegetable oil (for frying)
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 stalks Green onions, finely chopped
• 2 pieces Dried red chilies, chopped
• 1 teaspoon Szechwan peppercorns
• 2 tablespoons Soy sauce
• 1.5 tablespoons Rice vinegar
• 1 tablespoon Hoisin sauce
• 1 teaspoon Sugar
• 0.25 cup Water
• 1 teaspoon Cornstarch (for slurry)
• 2 tablespoons Water (for slurry)

Directions

Step 1

Wash the eggplants and cut them into long, thin strips (approximately 3 inches long and 1/2 inch wide).

Step 2

Place the eggplant strips in a bowl, sprinkle with 1 teaspoon of salt, and let them sit for 10 minutes to draw out excess moisture. Rinse and pat dry with paper towels.

Step 3

Dust the eggplant strips with 2 tablespoons of cornstarch, shaking off any excess.

Step 4

Heat 1 cup of vegetable oil in a deep skillet or wok over medium-high heat. Fry the eggplant strips in batches until golden and tender, about 3-4 minutes per batch. Set aside on a paper towel-lined plate to drain excess oil.

Step 5

In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, sugar, and 1/4 cup of water. Set aside.

Step 6

In another small bowl, make a cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water. Set aside.

Step 7

Heat 2 tablespoons of the oil from frying the eggplants in a clean skillet or wok over medium heat. Add the minced garlic, ginger, green onions, dried red chilies, and Szechwan peppercorns. Stir-fry until aromatic, about 1-2 minutes.

Step 8

Pour in the prepared sauce mixture and bring to a simmer. Stir well and let it cook for 1-2 minutes.

Step 9

Add the fried eggplant back into the wok, tossing to coat evenly with the sauce.

Step 10

Stir in the cornstarch slurry to thicken the sauce, cooking for an additional 1-2 minutes until the sauce has a glossy finish.

Step 11

Serve immediately, garnished with additional chopped green onions if desired. Pair with steamed rice for a complete meal.

Nutrition Facts

Serving size	(978.5g)

Amount per serving	% Daily Value*
Calories	2286.2

Total Fat 238.2g	0%
Saturated Fat 33.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0.5mg	0%
Sodium 3789.5mg	0%
Total Carbohydrate 57.5g	0%
Dietary Fiber 8.4g	0%
Total Sugars 17.3g
Protein 7.0g	0%

Vitamin D 0IU	0%
Calcium 83.6mg	0%
Iron 2.5mg	0%
Potassium 691.0mg	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: 89.3%

Protein: 1.2%

Carbs: 9.6%