top of page
  • Writer's picturecookingwiththehamster

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

bottom of page