Spicy Szechuan Eggplant

Spicy Szechuan Eggplant

There are a lot of Szechuan dishes, but there are the ones that are really popular as they do really stand out from the rest like the Mapo Tofu, Kung Pao Chicken and this dish Spicy Szechuan Eggplant. These dishes are known for their salty, sour with a hint of sweetness combined with tongue numbing sensation coming from the Szechuan Peppercorns. To be honest I don’t like eggplants and there are only several dishes I consume this vegetable, this is one, the Tortang Talong and the Eggplant Parmigiana and Pinakbet to name some. So if you are like me who does not like eggplants at all try this one out, the flavours in this recipe will be enough to make you like that vegetable.

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Spicy Szechuan Eggplant 1

Spicy Szechuan Eggplant

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Chinese


There are a lot of Szechuan dishes, but there are the ones that are really popular as they do stand out from the rest like this Spicy Szechuan Eggplant.



  • 200g minced pork
  • 4 pcs Asian eggplants, sliced
  • 4 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 tsp ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 4 tbsp Chinese cooking wine
  • 1/2 cup chicken stock
  • 1 tbsp chili-bean sauce
  • 1 tbsp sugar
  • 1/2 tsp Szechuan peppercorns, lightly toasted and pounded using mortar and pestle
  • 1 tsp cayenne pepper
  • 2 tsp cornstarch
  • 1 tsp sesame oil
  • salt
  • oil


  1. Prepare a really hot wok then add oil. Once oil is near its smoking point add pork and stir fry for 2 minutes. Remove from wok then set aside.
  2. Sauté garlic, shallots and ginger.
  3. Add eggplants and continuously stir fry for 1 minute in high heat.
  4. Combine together cooking wine, chicken stock, soy sauce, oyster sauce, chilli bean sauce, sugar, Szechuan peppercorns, cayenne pepper and cornstarch, mix well until free of lumps. Pour into the wok and bring to a boil.
  5. Add the pork back and sesame oil then cook until eggplants are tender.
  6. Season with salt if needed then serve with freshly steamed rice.


Spicy Szechuan Eggplant Wide


8 Responses

  1. Oh, yes, eggplant and pork plus spicy Asian flavours – yes please. Will store this away for when the Asian eggplants are in-season here.

  2. kitchenriffs says:

    I love Szechuan food and I love eggplant. So you know where this is going, right? 🙂 Yup, love this! Good stuff — thanks.

  3. I love Szechuan food, like a crazy amount. Butttttt…. Not so much the eggplant. But perhaps that might be balanced out combining the two?! Will give it a whirl.

  4. suituapui says:

    My girl loves it like this, I don’t mind. I prefer it steamed and eat with dried prawn paste dip. I do like the Filipino tortang talang though.

  5. This is my favorite food! Mr. JOC is way too tired of me ordering this dish. But I have to order my favorite, especially at my favorite Chinese restaurant. I printed out this recipe and gong to make this at home! Finally! Great timing, Raymund, thanks!!!

  6. Kristy says:

    Fortunately I love eggplant, so I will surely like this one! Looks so delicious.

  7. mjskit says:

    I might be getting a couple more eggplants before the first freeze. I know what I’ll be cooking. I love this!

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