Chinnese Eggplant in Spicy Sichuan-Style Sauce

Ingredients

• 1 lb Eggplant
• 2 tbsp Neutral oil (for pan-frying)
• 3 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Chili-garlic sauce (or chili paste)
• 1 tbsp Soy sauce
• 1 tbsp Chinkiang black vinegar (or rice vinegar)
• 1 tsp Brown sugar (or honey)
• 1 tsp Cornstarch
• 2 tbsp Water
• 2 tbsp Green onion(optional)
• 1 tsp Sesame oil(optional)

Instructions

1. 1

   Prep (about 10 minutes): Cut eggplant into 1-inch cubes. Mince garlic and grate ginger.

2. 2

   Pan-fry (about 15 minutes): Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Add eggplant cubes and cook, stirring occasionally, until browned and tender, about 12–15 minutes.

3. 3

   Make sauce (about 5 minutes): In a small bowl, mix chili-garlic sauce, soy sauce, vinegar, and brown sugar. Stir cornstarch into water until smooth.

4. 4

   Combine (about 5 minutes): Reduce heat to medium. Push eggplant to one side and add garlic and ginger to the empty space; stir for 30–60 seconds. Pour in the sauce mixture and cornstarch slurry, then toss until the sauce thickens and coats the eggplant.

5. 5

   Finish (about 1 minute): Turn off heat and drizzle with sesame oil (if using). Garnish with green onion (if using) and serve immediately.