Sichuan-Style Spicy Eggplant with Chili Oil

By AislePrompt Editorial · ·

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 drafted and published.

Velvety eggplants simmered in a fiery chili oil sauce with garlic and Sichuan peppercorns for a deeply flavorful vegetable side. This Chinese vegetarian recipe, ready in about 40 minutes, pairs eggplant, Sichuan peppercorns, and doubanjiang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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: 25 min Serves 4 Chinese cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice eggplant into 1/2-inch thick rounds. Toss with 1 tbsp vegetable oil and roast in a 400°F oven for 15 minutes until tender and slightly golden.
  2. Step 2: Heat remaining oil in a saucepan over medium heat. Add crushed Sichuan peppercorns and stir for 30 seconds until fragrant.
  3. Step 3: Add minced garlic and doubanjiang, stirring for 1 minute until oil turns red and fragrant.
  4. Step 4: Stir in soy sauce, rice vinegar, sugar, and water. Bring to a gentle simmer.
  5. Step 5: Add roasted eggplant and simmer for 8 minutes, turning occasionally, until sauce clings to eggplant.
  6. Step 6: Remove from heat and stir in 3 tbsp chili oil. Let sit for 5 minutes to absorb flavors before serving.

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