Sichuan Eggplant in Garlic Sauce

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 04/18/22
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
Sichuan Eggplant in Garlic Sauce

The Spruce / Maxwell Cozzi
Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
178 Calories
6g Fat
28g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

A Note From Our Recipe Tester

Ingredients

  • Kosher salt

  • 2 medium Chinese eggplants (about 10 to 11 ounces)

For the Sauce:

  • 1/3 cup chicken broth

  • 3 1/2 tablespoons dark soy sauce

  • 3 1/2 tablespoons light soy sauce

  • 1 tablespoon Chinese red rice vinegar

  • 1 tablespoon Chinese rice wine

  • 1/2 teaspoon granulated sugar

For the Pork:

  • 1 tablespoon plus 1/4 teaspoon cornstarch

  • 1 pinch freshly ground black pepper

  • 1/4 cup ground pork

  • 1 tablespoon vegetable oil, or peanut oil

  • 2 teaspoons minced garlic

  • 1 teaspoon minced ginger

  • 1 green onion, finely chopped

  • 1 tablespoon chili garlic sauce

  • 1 tablespoon water

Steps to Make It

  1. Gather the ingredients.

    Sichuan Eggplant in Garlic Sauce ingredients

    The Spruce / Maxwell Cozzi

  2. Bring a large pot of well salted water to a boil.

    pot with water

    The Spruce / Maxwell Cozzi

  3. Cut the ends off the eggplant, then halve lengthwise. Cut each half diagonally into 4 crosswise pieces.

    eggplant cut into pieces

    The Spruce / Maxwell Cozzi

  4. Add the eggplant to the boiling water for 2 to 3 minutes.

    Add the eggplant to the boiling water

    The Spruce / Maxwell Cozzi

  5. Remove with a slotted spoon and drain on paper towels.

    Drain the eggplant on paper towels

    The Spruce / Maxwell Cozzi

  6. Make the sauce by combining the chicken broth, dark and light soy sauces, vinegar, rice wine, and sugar in a small bowl. Set aside.

    combining the dark and light soy sauces, vinegar, rice wine or dry sherry, sugar, and chicken broth in a small bowl

    The Spruce / Maxwell Cozzi

  7. 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).

    mix the black pepper and cornstarch into the ground pork

    The Spruce / Maxwell Cozzi

  8. 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.

    add the garlic, ginger, and green onion to the oil in the wok

    The Spruce / Maxwell Cozzi

  9. Stir-fry to combine, about 10 seconds, then add the ground pork.

    pork and garlic mixture cooking in a wok

    The Spruce / Maxwell Cozzi

  10. Stir in the chili garlic sauce.

    add the chili garlic sauce to the pork cooking in a wok

    The Spruce / Maxwell Cozzi

  11. Stir-fry until the pork turns white and is nearly cooked, using a spatula to break the pork into small pieces, about 1 minute.

    pork cooking in a wok

    The Spruce / Maxwell Cozzi

  12. 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.

    eggplant added to the pork mixture cooking in the wok

    The Spruce / Maxwell Cozzi

  13. In a small cup, mix the remaining 1 tablespoon cornstarch and water.

    mix the cornstarch and water in a bowl

    The Spruce / Maxwell Cozzi

  14. Add the cornstarch slurry to the middle of the pan, stirring quickly to thicken. Once thickened, the dish is done. Serve hot.

    Sichuan Eggplant in Garlic Sauce in a wok

    The Spruce / Maxwell Cozzi

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.