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Sichuan Eggplant in Garlic Sauce – Yuxiang Eggplant

Sichuan eggplant cooks in thick, flavorful garlic sauce for the perfect combination of sweet and spicy.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Yuxiang Garlic Sauce: I use soy sauce, oyster sauce, doenjang, brown sugar, rice wine vinegar, Shaoxing wine, and sesame oil to build the sauce for this meal.
  • Chinese Eggplant: Chinese eggplant is long and thin with vibrant purple skin and white flesh; they are often sweeter than other varieties of eggplant.
  • Cornstarch: Cornstarch creates the structure for the eggplant.
  • Avocado Oil: Avocado oil fries the eggplant and flavors the dish.
  • Garlic: I suggest using five cloves, but don’t let my recipe tell you how much garlic to use – go for it.
  • Ginger: Fresh ginger lends added flavor to the eggplant.
  • Arbol Chili: These bright red chilies bring subtle heat and provide an extra pop of color.

HOW TO COOK SICHUAN EGGPLANT

yuxiang sauce mixed

MIX – Whisk the ingredients for the sauce in a small bowl, then set it aside.

salted eggplant

CUT – Cut the eggplant into 1-inch pieces and place them into a mixing bowl. Toss with salt and allow them sit for 10 minutes.

DRY – Remove the excess moisture from the eggplant using a towel.

eggplant coated in cornstarch

COAT – Return the eggplant to the bowl and add 1½ teaspoons of cornstarch; stir until evenly distributed and set it aside.

SEAR – Warm oil in a heavy-bottomed pan or a wok over medium heat. Add the reserved eggplant, skin-side down. Cook for 1 minute and remove the eggplant using tongs.

SAUTE – Increase the heat to medium-high and add garlic, ginger, Arbol and Sichuan chilies to the same pan. Add more oil if needed and cook for 30 seconds until aromatic.

ADD – Stir in the ingredients for the sauce and the remaining ½ teaspoon of cornstarch; simmer for 2-5 minutes.

COMBINE – Return the eggplant to the pan, along with the mushrooms. Allow the mixture to simmer. Cook until the sauce thickens and the eggplant softens for about 10 minutes.

SERVE – Transfer to a serving dish and garnish with scallions to serve.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of our other Chinese-inspired meals!  

FREQUENTLY ASKED QUESTIONS

Can I freeze cooked eggplant?

You sure can. First, allow the eggplant to cool and add it to a freezer-safe bag or container. Eggplant will freeze for up to 2 months. When you’re ready to eat, defrost it in the fridge overnight. To serve, warm it on the stove and enjoy!

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Sichuan Eggplant in Garlic Sauce

Tressa Jamil
Like your favorite restaurant, make this recipe for Sichuan eggplant in the comfort of your own home.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Side Dish
Cuisine Chinese, Sichuan
Servings 4 people
Calories 173 kcal

Equipment

Ingredients
  

For the Yuxiang Sauce:

For the Eggplant:

  • 3-4 Chinese eggplant, cut into 1-inch pieces
  • 1 package shiitake mushrooms, sliced
  • 1 teaspoon kosher salt
  • teaspoons cornstarch, divided
  • 2 tablespoons avocado oil
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • ¼ cup Arbol chilies, dried
  • teaspoon red sichuan peppercorns, toasted and crushed
  • 4 scallions, thinly sliced

Instructions
 

  • Whisk the ingredients for the sauce in a small bowl, then set it aside.
  • Cut the eggplant into 1-inch pieces and place them into a mixing bowl. Toss with salt and allow them sit for 10 minutes.
  • Remove the excess moisture from the eggplant using a towel.
  • Return the eggplant to the bowl and add 1½ teaspoons of cornstarch; stir until evenly distributed and set it aside.
  • Warm oil in a heavy-bottomed pan or a wok over medium heat. Add the reserved eggplant, skin-side down. Cook for 1 minute and remove the eggplant using tongs.
  • Increase the heat to medium-high and add garlic, ginger, Arbol and Sichuan chilies to the same pan. Add more oil if needed and cook for 30 seconds until aromatic.
  • Stir in the ingredients for the sauce and the remaining ½ teaspoon of cornstarch; simmer for 2-5 minutes.
  • Return the eggplant to the pan, along with the mushrooms. Allow the mixture to simmer. Cook until the sauce thickens and the eggplant softens for about 10 minutes.
  • Transfer to a serving dish and garnish with scallions to serve.

Nutrition

Serving: 1 ServingCalories: 173kcalCarbohydrates: 17gProtein: 4gFat: 10gSodium: 1459mgFiber: 4gSugar: 7g
Keyword sichuan eggplant
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