Szechuan Style Eggplant (Aubergine)

Prep Time
Cook Time
Ready In

"Spicy and good. Eggplant absorbs the flavors of the sauce and gets nice and tender. Great with a little jasmine rice. I don't peel my eggplant of I use small or thin ones, such as Thai eggplant or Japanese eggplant. Globe eggplant you might want to peel as they can sometimes be bitter."

Original recipe yields 4 servings


  • Serving Size: 1 (68.1 g)
  • Calories 205.1
  • Total Fat - 19.6 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 0.4 mg
  • Sodium - 136.3 mg
  • Total Carbohydrate - 7.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 2.1 g
  • Protein - 0.8 g
  • Calcium - 10.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).

Step 2

While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.

Step 3

Remove eggplant from skillet when cooked and keep warm.

Step 4

Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.

Step 5

Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.

Step 6

Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).

Step 7

Add the vinegar, sesame oil, and remaining scallions, stirring to mix.

Step 8

Serve hot, garnished with sesame seeds.

Tips & Variations

  • Serve with steamed rice.