Stir-Fried Szechuan Eggplant with Chili Garlic Sauce

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 with a spicy and aromatic chili garlic sauce, balanced by a hint of sweetness and tang. This Asian fusion recipe (vegetarian), ready in about 25 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 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 400g) Chinese eggplant
3 tbsp vegetable oil
4, minced garlic cloves
1 tbsp, minced ginger
2 tbsp Szechuan chili bean paste (doubanjiang)
2 tbsp soy sauce
1 tbsp Chinese black vinegar
1 tsp granulated sugar
1 tsp dissolved in 2 tbsp water cornstarch
2, sliced scallions
1 tsp for garnish toasted sesame seeds

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Instructions

Step 1: Cut 2 medium Chinese eggplants into 2-inch long strips, then slice each strip lengthwise into halves. Set aside.
Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 tbsp minced ginger; stir-fry for 30 seconds until fragrant but not browned.
Step 3: Add the eggplant to the wok and stir-fry for 5-6 minutes until softened and edges start to brown, stirring frequently.
Step 4: Stir in 2 tbsp Szechuan chili bean paste, 2 tbsp soy sauce, 1 tbsp Chinese black vinegar, and 1 tsp granulated sugar. Cook for 2 minutes until sauce is aromatic and coats the eggplant evenly.
Step 5: Pour in 1 tsp cornstarch dissolved in 2 tbsp water, stir vigorously for 1-2 minutes until the sauce thickens and clings to the eggplant.
Step 6: Remove from heat, sprinkle 2 sliced scallions and 1 tsp toasted sesame seeds on top before serving hot.