Spicy Sichuan Eggplant (麻辣茄子)

This 麻辣茄子 (Spicy Sichuan Eggplant) recipe is a delicious and flavorful dish from Chinese Islamic Cuisine that combines the heat of Sichuan peppercorns with the rich flavors of eggplant. It's a perfect addition to any meal, especially for those who enjoy spicy food.

Spicy Sichuan Eggplant (麻辣茄子)

Ingredients

  • 2 large eggplants, cut into bite-sized pieces
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 green onions, chopped
  • 2 tablespoons Sichuan peppercorns
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon chili flakes
  • 1/2 cup water
  • Salt to taste

Instructions

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the eggplant pieces and stir-fry for 5-7 minutes until they are tender. Remove from the pan and set aside.
  3. In the same pan, add a bit more oil if needed and sauté the garlic, ginger, and green onions until fragrant.
  4. Add the Sichuan peppercorns, soy sauce, rice vinegar, sugar, and chili flakes. Stir to combine.
  5. Pour in the water and bring the mixture to a simmer.
  6. Return the cooked eggplant to the pan and stir to coat the pieces with the sauce.
  7. Season with salt to taste and cook for an additional 2-3 minutes.
  8. Remove from heat and transfer to a serving dish.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Protein
5g
Carbohydrates
25g
Fat
10g

Supplies

Large pan Spatula

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serving suggestions: Serve the 麻辣茄子 (Spicy Sichuan Eggplant) with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

Tips: Adjust the amount of chili flakes to control the level of spiciness according to your preference.

Cost

$10