Description
This Szechuan-Style Eggplant in Garlic Sauce is a vibrant and flavorful Chinese dish featuring tender eggplant pieces stir-fried to perfection and coated in a spicy, garlicky sauce with the unique numbing heat of Szechuan peppercorns. Perfect as a vegetarian main or side, it delivers a delightful balance of heat, umami, and freshness in just 30 minutes.
Ingredients
Scale
Eggplant Preparation
- 2 medium Chinese or Japanese eggplants
- Salt, to lightly coat
Sauce Ingredients
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- 1 teaspoon sugar (optional)
- 1 teaspoon cornstarch
- 2 tablespoons water
Aromatics & Garnish
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon Szechuan peppercorns
- 2 tablespoons oil, for frying (such as vegetable or canola oil)
- 1 teaspoon sesame oil
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- Prepare the Eggplant: Slice the eggplants into 3-inch long thick matchsticks. Lightly salt the pieces and let them sit for 15 minutes to draw out excess moisture, which helps them cook better and avoid sogginess.
- Make the Sauce: In a small bowl, combine the soy sauce, rice vinegar, chili garlic sauce, optional sugar, and a slurry made by mixing cornstarch with water. Stir well and set aside.
- Cook the Eggplant: Heat 2 tablespoons of oil in a pan over medium-high heat. Working in batches, sear the eggplant pieces until they become golden brown and tender. Place cooked eggplants on paper towels to drain excess oil.
- Sauté Aromatics: Lower the heat to medium and add a little oil to the pan. Sauté minced garlic, grated ginger, and Szechuan peppercorns for about 30 seconds until fragrant, being careful not to burn the garlic.
- Combine and Simmer: Return the cooked eggplant to the pan and pour the prepared sauce over it. Toss everything to coat the eggplant evenly. Cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens and clings nicely to the eggplant.
- Finish and Garnish: Drizzle sesame oil over the dish, sprinkle with chopped green onions and sesame seeds for extra flavor and texture. Serve the Szechuan-style eggplant hot over steamed rice or noodles for a complete meal.
Notes
- Salting the eggplant is key to reduce bitterness and remove excess moisture for better texture.
- Adjust the chili garlic sauce quantity to control the spiciness level according to your preference.
- Use fresh Szechuan peppercorns if possible for authentic numbing flavor; toasted lightly before use enhances aroma.
- This dish pairs excellently with steamed rice or cold noodles.
- For a gluten-free version, substitute soy sauce with tamari.
