Spicy Szechuan Eggplant
This dish has a wonderful balance of spice and umami that keeps me coming back for more. I love how the eggplant absorbs all those bold flavors!
I’ve always had a soft spot for Szechuan cuisine—there’s just something about the heat and complexity that feels like a warm hug.
When I first tried making Spicy Szechuan Eggplant at home, it was a game changer!
The eggplant gets so tender and flavorful, and the sauce packs a punch.
Plus, it’s such a great way to enjoy a hearty, plant-based meal that’s still super satisfying.
Give it a try; you might just fall in love with it like I did!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using Chinese eggplant for this dish because it has a sweeter flavor and is less bitter than regular eggplant. If you can’t find it, feel free to use regular eggplant, just slice it thinner and salt it before cooking to draw out excess moisture. Also, the Szechuan peppercorns give such a unique flavor—if you don't have them, you could try using a mix of black pepper and a bit of lemon zest for a different twist.
Tips & Notes
- •I keep my Szechuan peppercorns in a glass jar to keep them fresh and potent.
- •For a heartier meal, try adding some cooked chickpeas or tofu for extra protein.
Recipe Variations
- •Sometimes I'll add some baby bok choy or snow peas for a bit of crunch and color.
- •If you're feeling adventurous, try adding a tablespoon of peanut butter to the sauce for a creamy twist!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Just reheat gently on the stove or in the microwave. I love making a double batch because it tastes even better the next day!
Frequently Asked Questions
Can I make this dish less spicy?
Absolutely! Just reduce the amount of red chili flakes or leave them out altogether. You can always add more spice later if you want!
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This dish has a wonderful balance of spice and umami that keeps me coming back for more. I love how the eggplant absorbs all those bold flavors!
Ingredients
Instructions
- 1
Start by slicing your eggplant into thin strips. This helps it cook evenly and soak up all that delicious sauce.
- 2
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- 3
Next, toss in the sliced eggplant and red bell pepper. Stir-fry for about 5-7 minutes until the eggplant is tender and starting to brown.
- 4
Now, sprinkle the crushed Szechuan peppercorns and red chili flakes into the pan. Stir everything together and let it cook for another minute.
- 5
In a small bowl, mix together the soy sauce, rice vinegar, and maple syrup. Pour this sauce over the eggplant and peppers, stirring to coat everything evenly.
- 6
Add the cornstarch slurry to the pan and stir well. This will thicken the sauce. Cook for another 2-3 minutes until the sauce is glossy and thick.
- 7
Finish with a drizzle of sesame oil and give it one last stir. Remove from heat and garnish with chopped green onions.
- 8
Serve hot over rice or quinoa, and enjoy the burst of flavors!
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