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Sichuan eggplants

Sichuan eggplants are a very common dish and appreciated in Chinese restaurants for their slightly spicy and sweet and sour taste, perfect as a side dish or to accompany steamed rice.

This version does not include meat.


- Chinese eggplants

- starch

- 1 tablespoon soy sauce

- 1 tablespoon dark soy sauce

- 2 tablespoons rice wine

- 2 teaspoons sugar

- 1 tablespoon minced garlic

- chilli oil

- chopped ginger

- sesame seeds

- chopped spring onion (only the green part)

- fry oil


- Cut the eggplants into chunks. Put them in a bowl and mix them with the starch.

- Fry the eggplants in oil. Drain them and keep aside.

- Mix a spoonful of starch and a spoonful of water in a bowl. Keep aside.

- Heat the oil in the pan and sauté the garlic and ginger. Then add the soy sauces and chilli oil. Then add the starch mix, rice wine and sugar.

- Add the fried eggplants and leave to flavour.

- Garnish with chopped spring onion and sesame seeds.

Sichuan eggplants recipe Cookingwiththehamster
Sichuan eggplants | © Cookingwiththehamster

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