Stir-Fried Sichuan Eggplant with Garlic and Chili

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 pieces stir-fried in a spicy garlic-chili sauce, capturing the bold flavors of Sichuan cuisine. This Asian fusion recipe (vegetarian), 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 4, 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: 15 min Cook: 15 min Serves 4 Chinese cuisine 180 cal/serving

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Ingredients

2 medium (about 1 lb) Chinese eggplant
3 tbsp vegetable oil
4 minced garlic cloves
1 tbsp minced ginger
1 tsp dried red chili flakes
2 tbsp soy sauce
1 tbsp black vinegar
1 tsp sugar
2 sliced scallions
1/4 cup water
1 tsp mixed with 1 tbsp water cornstarch

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Instructions

Step 1: Cut 2 medium Chinese eggplants into 1-inch thick strips. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add eggplant pieces and stir-fry for 5-6 minutes until softened and edges begin to brown.
Step 2: Push eggplant to the side of the skillet. Add 4 minced garlic cloves, 1 tablespoon minced ginger, and 1 teaspoon dried red chili flakes to the center. Stir-fry for 30 seconds until fragrant.
Step 3: Mix 2 tablespoons soy sauce, 1 tablespoon black vinegar, 1 teaspoon sugar, and 1/4 cup water in a small bowl. Pour this sauce over the eggplant and stir to combine. Cover and cook for 3 minutes to let the eggplant absorb the flavors.
Step 4: Stir in 1 teaspoon cornstarch mixed with 1 tablespoon water, cooking for another minute until the sauce thickens and coats the eggplant.
Step 5: Remove from heat and garnish with 2 sliced scallions. Serve immediately with steamed rice.