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This popular Sichuan (Szechuan) side dish recipe for eggplant in garlic sauce is made with Chinese eggplant, which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets.
A hint of ground pork is all that's needed to add a bit more heartiness and savoriness to the dish, while making it all the more delicious. Boiling the eggplant for a short time helps to tenderizes it, but you can stir-fry it with the pork if you prefer.
"This recipe was rich, deeply delicious, and authentic. I thought I would want more ground pork, but the quantity called for was a perfect enhancement to the eggplant. I served this on a bed of white rice. I'll definitely be making this again." —Diana Andrews
Ingredients
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Kosher salt
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2 medium Chinese eggplants (about 10 to 11 ounces)
For the Sauce:
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1/3 cup chicken broth
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3 1/2 tablespoons dark soy sauce
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3 1/2 tablespoons light soy sauce
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1 tablespoon Chinese red rice vinegar
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1 tablespoon Chinese rice wine
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1/2 teaspoon granulated sugar
For the Pork:
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1 tablespoon plus 1/4 teaspoon cornstarch
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1 pinch freshly ground black pepper
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1/4 cup ground pork
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1 tablespoon vegetable oil, or peanut oil
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2 teaspoons minced garlic
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1 teaspoon minced ginger
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1 green onion, finely chopped
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1 tablespoon chili garlic sauce
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1 tablespoon water
Steps to Make It
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Gather the ingredients.
The Spruce / Maxwell Cozzi
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Bring a large pot of well salted water to a boil.
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Cut the ends off the eggplant, then halve lengthwise. Cut each half diagonally into 4 crosswise pieces.
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Add the eggplant to the boiling water for 2 to 3 minutes.
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Remove with a slotted spoon and drain on paper towels.
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Make the sauce by combining the chicken broth, dark and light soy sauces, vinegar, rice wine, and sugar in a small bowl. Set aside.
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In a separate small bowl, use your fingers to mix 1/4 teaspoon cornstarch and the black pepper into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking).
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Heat a wok or large skillet over medium-high heat. When the pan is hot, add the oil to the wok. When the oil shimmers, add the garlic, ginger, and green onion.
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Stir-fry to combine, about 10 seconds, then add the ground pork.
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Stir in the chili garlic sauce.
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Stir-fry until the pork turns white and is nearly cooked, using a spatula to break the pork into small pieces, about 1 minute.
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Add the eggplant, and continue to stir-fry until the ingredients are combined, about 1 minute. Give the sauce a quick re-stir and swirl it into the pan. Turn the heat to medium-low, cover and simmer until the eggplant is tender, about 10 minutes.
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In a small cup, mix the remaining 1 tablespoon cornstarch and water.
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Add the cornstarch slurry to the middle of the pan, stirring quickly to thicken. Once thickened, the dish is done. Serve hot.
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Tip
- Both Chinese eggplant and chili garlic sauce are available at Asian markets and many mainstream grocery stores.
Recipe Variations
- If you can't find Chinese red rice vinegar, use balsamic or red wine vinegar.
- If you can't find Chinese rice wine, use dry sherry instead.
- Instead of boiling the eggplant, stir-fry it before combining it with the pork and other ingredients: Heat the wok and add 3 tablespoons oil. When the oil is very hot, add the eggplant slices. Stir fry the eggplant for 2 to 3 minutes, until it begins to brown. Be sure to keep stirring the eggplant so that it doesn’t stick to the pan. Press down on the eggplant to remove excess oil. Remove and drain on paper towels. Continue with the recipe.
Nutrition Facts (per serving) | |
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178 | Calories |
6g | Fat |
28g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 3 to 4 | |
Amount per serving | |
Calories | 178 |
% Daily Value* | |
Total Fat 6g | 7% |
Saturated Fat 1g | 5% |
Cholesterol 8mg | 3% |
Sodium 4165mg | 181% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 7g | 27% |
Total Sugars 10g | |
Protein 6g | |
Vitamin C 7mg | 37% |
Calcium 37mg | 3% |
Iron 1mg | 7% |
Potassium 497mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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