Spicy Sichuan Eggplant
This iconic Sichuan dish features tender eggplant in a rich, spicy, garlicky sauce. Despite its name “fish-fragrant,” it contains no fish—just a flavor profile traditionally used in Sichuan fish dishes: chili heat, garlic, ginger, and a sweet-sour balance. Perfect with steamed rice!
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings:4
Ingredients
For the eggplant:
1 lb (450g) Chinese or Japanese eggplant (long and thin works best)
1 tsp salt
2 tbsp cornstarch
3 tbsp neutral oil (peanut, canola, or sunflower)
For the sauce:
2 tbsp soy sauce
1 tbsp Chinkiang vinegar (or rice vinegar)
2 tsp sugar
1 tbsp chili bean paste
½ cup vegetable broth (or water)
1 tsp cornstarch + 2 tsp water
Aromatics:
3 cloves garlic, minced
1 tbsp ginger, minced
2 scallions, chopped (white and green parts separated)
1–2 dried red chilies, chopped
Instructions
Prepare eggplant: Cut eggplants into 2-inch batons. Sprinkle with salt, let sit 10 minutes, then pat dry. Toss lightly with cornstarch.
Cook eggplant: Heat oil in a large wok/skillet. Fry eggplant until golden and softened (about 5–7 minutes). Remove and set aside.
Make the sauce: In a small bowl, mix soy sauce, vinegar, Shaoxing wine, sugar, and broth. Set aside.
Cook aromatics: In the same wok, add a touch more oil if needed. Stir-fry garlic, ginger, scallion whites, and dried chilies until fragrant (30 seconds).
Add Doubanjiang: Stir in chili bean paste and cook for 1 minute to release its flavor.
Combine: Return eggplant to the wok, pour in the sauce mixture, and toss well.
Thicken: Add cornstarch slurry, stirring until the sauce coats the eggplant.
Finish & serve: Garnish with scallion greens. Serve hot with steamed jasmine rice.
Notes & Tips
Eggplant texture: If you want less oil absorption, you can roast eggplant instead of frying (400°F / 200°C for 20 minutes, tossed in a little oil).
Doubanjiang substitute: If unavailable, mix miso paste + chili flakes, though the flavor won’t be as authentic.
Protein boost: Add ground pork, chicken, or tofu for a heartier version.
Frequently Asked Questions
Q: Can I make it less spicy?
Yes—reduce or skip the dried chilies and use less Doubanjiang.
Q: What’s the best eggplant to use?
Chinese or Japanese eggplant is ideal (thin skin, tender flesh). Regular globe eggplant can be used but may need peeling.
Q: Can I meal prep this?
It tastes best fresh, but you can refrigerate for up to 2 days and reheat gently.
Nutritional Information
Calories: 180
Protein: 4g
Carbs: 22g
Fiber: 6g
Fat: 9g