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–+ servings
Sichuan Eggplant

Sichuan Eggplant: A Flavor-Packed Vegan Delight You'll Love

Discover the sensational Sichuan Eggplant, a quick and delightful vegan dish that balances heat and umami for a delicious meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplant cut into bite-sized pieces
For the Sauce
  • 2 tablespoons Chili Bean Paste adds a kick of heat
  • 3 tablespoons Soy Sauce for umami depth
  • 1 tablespoon Black Vinegar balances flavors
  • 1 teaspoon Sichuan Pepper for numbing sensation
  • 1 teaspoon Sugar to balance flavors
For the Aromatics
  • 3 cloves Garlic minced
  • 1 inch Ginger minced

Equipment

  • large non-stick pan
  • Cutting Board
  • Knife
  • Mixing Bowl

Method
 

Preparation Steps
  1. Cut the eggplant into bite-sized pieces and sprinkle with salt. Let sit for 10-15 minutes, then rinse and pat dry.
  2. Heat a tablespoon of oil in a large non-stick pan over medium heat until shimmering.
  3. Add minced garlic and ginger to the hot oil and stir continuously for about 30 seconds until fragrant.
  4. Add the prepared eggplant pieces to the pan and stir-fry for 5-7 minutes until golden brown and softened.
  5. In a mixing bowl, combine chili bean paste, soy sauce, black vinegar, sugar, and Sichuan pepper. Mix until sugar dissolves.
  6. Pour the sauce over the stir-fried eggplant and stir well to coat. Cook for an additional 3-5 minutes until tender.
  7. Remove from heat, optionally garnish with chopped green onions, and serve hot.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 800mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 120IUVitamin C: 4mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a pan to maintain texture.

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