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Szechuan Eggplant

By feastingathome.com

Szechuan Eggplant

Prep:20minCook:25min

Chinese Eggplant with Szechuan Sauce with chilies and peanuts- a tasty, easy vegan dinner recipe! Serve with Rice, black rice, cauliflower rice, quinoa or rice noodles.

Updated at: Thu, 10 Sep 2026 17:15:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

41

Low

Glycemic Load

10

Moderate

Nutrition per serving

Calories209.1 kcal (10%)

Total Fat11.2 g (16%)

Carbs24.7 g (9%)

Sugars13 g (14%)

Protein4.3 g (9%)

Sodium2156.1 mg (108%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 lbsJapanese Eggplant

about 4 x 10 inch eggplants

2 teaspoonssalt

2 tablespoonscornstarch

2 tablespoonspeanut oil

2 teaspoonsginger

5dried red chilies

1 teaspoonSzechuan peppercorns

or sub regular peppercorns

¼ cupsoy sauce

or low sodium soy sauce

1 tablespoongarlic chili paste

or sub 1 teaspoon chili flakes

1 tablespoonsesame oil

1 tablespoonrice vinegar

1 tablespoonChinese cooking wine

3 tablespoonssugar

brown sugar, coconut sugar, maple syrup or alternative

½ teaspoonfive spice

Instructions

View on feastingathome.com

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Notes

21 liked

1 disliked

Delicious

Spicy

Go-to

Special occasion

Makes leftovers

S vcoil· last year

Lovely! Takes quite a while to brown the eggplant but worth the wait. The sauce is delicious, not too salty. I didn't have mirin so I simply omitted it.

Kaye Wefelmeyer· last year

Special occasion

The key is definitely getting the eggplant nice and brown. This was so delicious. I will be making it often.

Lea· 2 years ago

Makes leftovers

Special occasion

Omitted peppercorn, chilies, and chilli paste, and just used 1 Tbsp chilli crisp in sauce. Served with rice and baked tofu. Sprinkled a few cashews and cilantro to garnish. Takes a long time to make.

Aaron Olsen· 3 years ago

Makes leftovers

It was great but you really do need to carefully slice the eggplant and try to cook each side as much as possible. My "grill one side and stir up the rest" method resulted in more of a goopey result which was still good but not like the well-done pieces coated in sauce that I was hoping for. Pretty labor intensive but good if you can set aside the time for it

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