Spicy Szechuan-Style Stir-Fried Eggplant with Garlic

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 bold garlic and Szechuan chili sauce that balances spice and umami. This Thai recipe (vegetarian), ready in about 25 minutes, pairs Chinese eggplants, 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 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 180 cal/serving

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Ingredients

2 medium (about 1 lb) Chinese eggplants
3 tbsp vegetable oil
4, minced garlic cloves
1 tbsp, minced ginger
1 tsp, toasted and ground Szechuan peppercorns
2 tbsp doubanjiang (fermented chili bean paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/4 cup water
2 stalks, sliced green onions

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Instructions

Step 1: Cut 2 medium Chinese eggplants (about 1 lb) into 1-inch thick batons. Heat 3 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering.
Step 2: Add eggplant pieces and stir-fry for 5-6 minutes until softened and lightly browned, stirring frequently to prevent sticking.
Step 3: Push eggplant to the side of the wok and add 4 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp toasted ground Szechuan peppercorns. Stir-fry for 30 seconds until fragrant.
Step 4: Stir in 2 tbsp doubanjiang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar, mixing everything together.
Step 5: Pour in 1/4 cup water and cook for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the eggplant evenly.
Step 6: Remove from heat and sprinkle 2 sliced green onions over the top before serving hot.