Sichuan Eggplant: A Spicy, Flavor-Packed Vegetarian Winner

Discover the bold and vibrant flavors of Sichuan Eggplant, a must-try vegetarian dish that combines spicy, sweet, and sour notes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Sichuan

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stir-Fry

2 medium Eggplant Cut into strips
2 tablespoons Chili Bean Paste Robust heat
2 tablespoons Soy Sauce Use tamari for gluten-free
1 tablespoon Black Vinegar Substitute with rice vinegar if needed
1 teaspoon Sichuan Pepper Adjust to taste
1 teaspoon Sugar Balance flavors
3 cloves Garlic Minced
1 inch Ginger Fresh, minced
2 tablespoons Oil Neutral or sesame oil for frying

Optional Addition

100 grams Minced Pork Substitute with mushrooms for vegetarian

Equipment

skillet
Cutting board
Knife
mixing bowl

Method

Step-by-Step Instructions

Cut the eggplant into long strips, soak in salted water for 10 minutes, then dry.
Mix chili bean paste, soy sauce, black vinegar, and sugar in a bowl.
Heat oil in a skillet, cook minced pork for 4-5 minutes until golden.
Add minced garlic and ginger, sauté for 1-2 minutes.
Add eggplant strips, stir-fry for 5-7 minutes until golden and tender.
Pour sauce over eggplant, toss to coat, and cook for another 2-3 minutes.
Serve garnished with green onions, enjoy with rice.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 22gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 600mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 1200IUVitamin C: 5mgCalcium: 80mgIron: 1.5mg

Notes

Perfect for meal prep and freezer-friendly for easy reheating.

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