Spicy Sichuan-Style Eggplant with Garlic and Chili Oil

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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 with a vibrant garlic and chili oil sauce, finished with a hint of fermented bean paste for depth and umami. This Chinese-inspired vegetarian recipe, ready in about 25 minutes, pairs eggplant, garlic cloves, dried red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 15 min Serves 3 Chinese cuisine 210 cal/serving

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Ingredients

2 medium (about 400 g), cut into 1-inch pieces eggplant
5, minced garlic cloves
1 tsp dried red chili flakes
2 tbsp fermented broad bean paste (doubanjiang)
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sugar
4 tbsp vegetable oil
2, sliced scallions
1 tsp sesame oil

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Instructions

Step 1: Heat 4 tbsp vegetable oil in a large skillet over medium-high heat until shimmering; add 400 g eggplant pieces and stir-fry for 6-7 minutes until they soften and develop golden edges.
Step 2: Push eggplant to the side, add 5 minced garlic cloves and 2 tbsp fermented broad bean paste; stir-fry together for 1 minute until fragrant.
Step 3: Mix the eggplant with the garlic and paste, then add 1 tsp dried red chili flakes, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sugar; stir well and cook for another 2 minutes until sauce thickens and coats the eggplant.
Step 4: Drizzle 1 tsp sesame oil over the dish, sprinkle with 2 sliced scallions, toss briefly, and remove from heat.
Step 5: Serve immediately as a bold side dish or over steamed rice.