Sichuan Fried Eggplant Recipe

Name: Sichuan Fried Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant; 2 cups peanut oil for deep-frying; 1/4 cup flour, all-purpose; ⅔ cup water; 1/4 teaspoon salt; 1 tablespoon peanut oil; 3 tablespoons scallions, spring or green onions finely chopped; 1 tablespoon ginger fresh, chopped; 2 teaspoons chili bean sauce; ⅔ cup stock chicken or vegetable; 2 tablespoons rice wine or sherry, dry; 1 tablespoon chinese black vinegar or cider vinegar; 3 tablespoons tomato paste; 2 teaspoons sugar; 2 tablespoons soy sauce, dark; 1 teaspoon cornstarch mixed with:; 1 teaspoon water

Servings: persons

1 pound eggplant
2 cups peanut oil for deep-frying
1/4 cup flour, all-purpose
⅔ cup water
1/4 teaspoon salt
1 tablespoon peanut oil
3 tablespoons scallions, spring or green onions finely chopped
1 tablespoon ginger fresh, chopped
2 teaspoons chili bean sauce
⅔ cup stock chicken or vegetable
2 tablespoons rice wine or sherry, dry
1 tablespoon chinese black vinegar or cider vinegar
3 tablespoons tomato paste
2 teaspoons sugar
2 tablespoons soy sauce, dark
1 teaspoon cornstarch mixed with:
1 teaspoon water

1
Cut the eggplant into thin 1 1/2 inch by 3-inch slices.
2
Do not peel them.
3
For the batter mix the flour, water, and salt together in a small bowl, then strain through a fine sieve.
4
Let rest for about 20 minutes.
5
For the sauce, heat a wok or large frying-pan until hot and add the 1 tablespoon of oil.
6
Put in the scallions, ginger, and chili bean sauce and stir-fry for 30 seconds.
7
Then add the stock, rice wine, vinegar, tomato paste, sugar, and soy sauce and continue to cook for 1 minute.
8
Thicken the sauce with the blended cornstarch and cook another minute.
9
Set aside.
10
Heat the oil in a deep-fat fryer or large wok until quite hot.
11
Dip the slices of eggplant into the batter, let the excess batter drip off, then deep-fry.
12
You may have to do this in several batches.
13
Remove from the oil with a slotted spoon and drain well on paper towel.
14
Arrange the eggplant slices on a serving platter, pour the sauce over and serve.

879

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound eggplant, 2 cups peanut oil for deep-frying, 1/4 cup flour, all-purpose, ⅔ cup water, and more.

Yes, Sichuan Fried Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sichuan Fried Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions