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Szechuan Eggplant Recipe

  • Author: Edible Garden at
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20


If you have not already noticed, we love eggplant! Any kind and any way. We especially love it while it is in season. Enjoy!



  • 3 cups eggplant cut into 1-inch wide wedges or cubes
  • 56 shallots or pearl onions
  • 1 tsp. minced garlic
  • 1 tsp. red chili sauce (Sriracha) or chili flakes
  • 2 Tbsp. of soy sauce
  • 1 tsp. regular white vinegar
  • 1 tsp. corn-flour or corn starch
  • ½ tsp. brown sugar
  • 1 small bunch coriander leaves or cilantro
  • ½ tsp. black pepper
  • 2 Tbsp. sesame oil or peanut oil
  • 1 cup water


  1. Heat oil in a wide pan. When it starts to smoke, add the eggplant in two batches, frying until sticky and brown.
  2. Add salt and pepper, drain and set aside.
  3. In the same pan, add a few more drops of oil if required, and fry the shallots until soft.
  4. To this, add the red chili sauce (or flakes) and minced garlic. Sauté for a few seconds.
  5. Meanwhile, mix the soy sauce, vinegar, corn starch sugar, and some salt in a bowl to make the Szechuan sauce.
  6. Add the sauce to the shallot mixture and cook on medium-high heat until it starts to bubble.
  7. Add the fried eggplant and mix well until the sauce coats the eggplant.
  8. Garnish with chopped coriander or cilantro leaves and serve hot with freshly steamed rice, fried rice or noodles.


  • Serving Size: 2
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