Description
Turn your weeknight dinners into a fiery flavor fest with this Szechuan-Style Eggplant in Garlic Sauce. Bursting with spicy garlic heat and a glossy umami glaze, this easy dinner idea is bold, vibrant, and totally addictive. Tender eggplant absorbs a savory sauce made with soy, ginger, and chili garlic, perfect for pairing with fluffy rice or noodles. Whether you need a quick vegetarian dish, healthy snack, or plant-based meal option, this recipe delivers in taste and simplicity. It’s a must-try if you’re looking for spicy food ideas, easy Asian-inspired recipes, or satisfying dinner ideas for the family.
Ingredients
2 medium Chinese or Japanese eggplants
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon cornstarch mixed with 2 tablespoons water
1 teaspoon sesame oil
2 tablespoons vegetable oil (for frying)
1 tablespoon chopped scallions (optional)
1 teaspoon sesame seeds (optional)
Instructions
1. Cut eggplants into thick batons and sprinkle with salt. Let sit for 15–20 minutes, then pat dry.
2. Heat vegetable oil in a skillet or wok over medium-high heat. Sear eggplant pieces until golden and tender. Remove and set aside.
3. Add garlic and ginger to the same pan and stir-fry until fragrant.
4. Pour in soy sauce, chili garlic sauce, rice vinegar, sugar, and a splash of water. Simmer.
5. Stir in the cornstarch slurry and cook until the sauce thickens.
6. Return eggplant to the pan and toss to coat. Finish with sesame oil, scallions, and sesame seeds if using.
Notes
Salting the eggplant before cooking helps reduce bitterness and keeps it from becoming soggy.
Use a non-stick skillet or well-seasoned wok for best searing results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: szechuan eggplant, vegetarian dinner, spicy eggplant recipe