Sichuan Eggplant Recipe (Ready in 150 Min)

A fuss-free Chinese vegetarian built around chilli bean paste, scallions and cilantro — roughly 150 minutes start to finish, and rated involved to make. You'll find the full ingredient list (with a scaler to change the servings), 25 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for pan and saucepan. At involved difficulty across 25 steps, it's worth setting aside proper time for.

How to make it

This recipe calls for asian eggplants, or Japanese eggplants.
They are long and thin compared to a European or globe eggplant, and much more tender and delicate.
If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.
*A lot of grocery stores have Asian ingredient aisles now.
You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.)
**Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.
Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions:
Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside.
In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.
In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.
Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.
Sauté eggplant:
Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking.
Add the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister.
If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.
Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté:
until fragrant, about 30 seconds.
Add the chicken stock mixture:
turn the heat to medium-low and simmer for 90 seconds.
Add the cornstarch mixture:
and stir together until the sauce thickens a bit.
Add the scallions and vinegar:
and cook for 15 seconds to diffuse their harsh flavors a bit.
Garnish with cilantro and serve.

You'll use: Pan · Saucepan · Wok

Tips & common questions

How long does Sichuan Eggplant take to make?

About 150 minutes from start to finish — an estimate based on the 25 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of soy sauce?

Try tamari (gluten-free). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.