Eggplant W / Szechuan Sauce Recipe
Make Eggplant W / Szechuan Sauce Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggplant & Prep
Szechuan Sauce
Aromatics & Finish
Method
Eggplant & Prep
- 1
Prepare eggplant
Trim the stem ends of the eggplants and cut into 1-inch thick diagonal slices or 1-inch cubes (target about 2 cups). Sprinkle with 1 tsp salt, toss, and let sit in a colander for 10 minutes to draw out moisture. Pat dry with paper towels.
- 2
Cook eggplant
Heat a large skillet or wok over medium-high heat and add 2 tbs vegetable oil. When shimmering, add half the eggplant in a single layer (do not overcrowd). Cook 3–4 minutes without moving until the underside is golden-brown, then flip and cook another 2–3 minutes until soft and golden. Transfer to a plate and repeat with remaining 2 tbs oil and eggplant. Alternatively, roast the eggplant on a rimmed baking sheet at 425°F (220°C) for 20–25 minutes, turning once, until tender and golden.
Szechuan Sauce
- 3
Make sauce base
In a small bowl, whisk together 3 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs black or rice vinegar, 1 tbs Shaoxing wine, and 1 tsp sugar until the sugar dissolves. Stir in 1 tbs doubanjiang (Szechuan chili bean paste) and 1 tsp chili oil. Set aside.
- 4
Prepare slurry
In a separate small bowl, dissolve 1 tbs cornstarch into 2 tbs cold water to make a slurry. Set aside.
- 5
Cook aromatics
Wipe the skillet/wok used for the eggplant, add a drizzle (about 1 tbs) of neutral oil, and heat over medium. Add 3 tsp minced garlic and 2 tsp minced ginger; stir-fry 30–45 seconds until fragrant but not browned. Add 1 tsp toasted crushed Szechuan peppercorns and stir once.
- 6
Combine sauce and thicken
Pour the prepared sauce base into the wok with the aromatics and add 1 cup stock. Bring to a gentle simmer. Stir the cornstarch slurry again and slowly pour it into the simmering sauce while stirring constantly. Cook 1–2 minutes until the sauce thickens to a glossy, slightly viscous consistency. Taste and adjust heat/salt with extra chili oil or a pinch of salt if needed.
Finish & Serve
- 7
Coat eggplant
Return the cooked eggplant to the wok and toss gently to coat each piece evenly with the thickened Szechuan sauce. Cook together 1–2 minutes so the flavors meld and the eggplant is heated through.
- 8
Finish
Turn off the heat and stir in 1 tsp sesame oil and 3 tbs sliced scallions (reserve a few scallion slices for garnish). Transfer to a serving dish and sprinkle with 1 tsp toasted sesame seeds and additional scallions if desired.
- 9
Serve
Serve hot with steamed rice or noodles. Leftovers keep covered in the refrigerator for 2–3 days; reheat gently to avoid drying out.
