Spicy Sichuan Eggplant

Sichuan eggplant aubergine recipe
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Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
285 Calories
6g Fat
47g Carbs
17g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 285
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 9%
Cholesterol 25mg 8%
Sodium 1032mg 45%
Total Carbohydrate 47g 17%
Dietary Fiber 17g 62%
Protein 17g
Calcium 123mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spicy Sichuan eggplant is also known as fish fragrant eggplant which translated into Chinese is Yu Xiang eggplant (Chinese: 魚香茄子). Yu means fish in Chinese, Xiang means fragrant/aroma. But this dish has nothing to do with fish at all. It’s called “fish fragrant/Yu Xiang” because the ingredients for this dish are usually used when cooking fish but people use it for cooking tofu, eggplant, and other dishes.

 People who are vegetarian can also cook this dish but just without any mince and use vegetable stock instead of chicken broth and increase the amount of eggplant used. You can adjust the amount of chili and chili bean sauce if you prefer your food more or less spicy.


  • For the Dish:
  • 1/4 pound ground pork
  • 4 Asian eggplants
  • 1 clove garlic
  • 4 tablespoons oil for stir-frying (or as needed)
  • 1 tablespoon chili bean sauce (doubanjiang)
  • 1/2 teaspoon chili paste with garlic (or to taste)
  • 1 teaspoon sesame oil
  • For the Sauce:
  • 1/4 cup chicken broth
  • 2 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 teaspoon red rice vinegar (or red wine vinegar or balsamic vinegar)
  • 1 teaspoon granulated sugar (or to taste)
  • 2 teaspoons corn flour

Steps to Make It

  1. Combine the ground pork with the salt, pepper and corn flour. Marinate the pork for 15 minutes.

  2. While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the corn flour.

  3. Cut the eggplant into 1-inch squares. Mince the garlic.

  4. Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant.

  5. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.

  6. Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce.

  7. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes colour, using cooking chopsticks or a wooden spoon to separate the individual pieces.

  8. Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chili paste. Cook for a few more minutes and stir in the sesame oil. Serve hot. 

Prep Time: 15 minutes

Cook Time: 10 minutes

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