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Eggplant In Szechuan Garlic Sauce

Garlicky and tender eggplant soaked in a spicy Szechuan sauce is a melt in the mouth kind Chinese vegetarian side.
Course: Main Course, Side Dish
Cuisine: Chinese
Servings: 4
Author: ramyaanagu


  • 3 Chineese eggplant sliced to one inch piece
  • 3-4 cloves garlic chopped
  • 1 piece Ginger chopped
  • 2 nos red chillies
  • 4-5 tbs Soy sauce adjust to taste
  • 2 tbs vineger
  • 2 tbs Szechuan or per taste
  • 1 tsp spice mix peppercorn, star anise, cinnamon, cloves powdered
  • 2 tbs Roasted Peanuts crushed a bit
  • 4 tbs olive oil
  • 1/2 tsp tamarind sauce ( optional)


  • Toss sliced Chinese eggplant in corn starch and roast in hot pan in oil, till soft and crisp exterior. Then set it aside.
  • In the same pan add some oil – chopped ginger and garlic and whole red chillis.
  • Add crushed - peppercorn, star anise, cinnamon, and cloves to the mix and saute for a min.
  • Then add in the soy sauce, vinegar and Szechuan sauce and salt and water as need to make a thick paste.
  • Add in the roasted eggplant and toss it all together.
  • Garnish with toasted some fresh ginger, roasted crushed peanuts and green onions (did not have for my dish☹)