Sichuan Stir-Fried Eggplant with Garlic and Chili

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender eggplant stir-fried in a spicy, savory garlic-chili sauce, perfect as a flavorful Chinese side dish. This Chinese-inspired stir-fry recipe (vegetarian, gluten free), ready in about 30 minutes, pairs Chinese eggplant, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 180 cal/serving

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Ingredients

2 medium (about 400g) Chinese eggplant
3 tbsp vegetable oil
4, minced garlic cloves
1, thinly sliced fresh red chili
2 tbsp soy sauce
1 tbsp black vinegar
1 tsp sugar
3 tbsp water
1 tsp cornstarch
2, chopped for garnish scallions
1 tsp sesame oil

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Instructions

Step 1: Cut 2 medium Chinese eggplants into 1-inch cubes, then soak in salted water for 10 minutes to remove bitterness; drain and pat dry.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the eggplant cubes and stir-fry for 5-7 minutes until golden and softened, stirring often to prevent sticking.
Step 3: Push eggplant to the side, add 4 minced garlic cloves and 1 thinly sliced fresh red chili to the pan, sauté for 30 seconds until fragrant but not burnt.
Step 4: Mix 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp sugar, and 3 tbsp water in a small bowl. Pour this sauce over the eggplant and stir well to coat.
Step 5: Dissolve 1 tsp cornstarch in 1 tbsp water, add to the pan and stir gently for 1-2 minutes until sauce thickens and clings to the eggplant.
Step 6: Turn off heat and drizzle 1 tsp sesame oil over the dish, toss gently, then garnish with 2 chopped scallions before serving.