Eggplant – Szechuan Style


  • 5 or 6 Japanese eggplant, cut in 1/2 lengthways, or 2 regular eggplant, cut into 1/6 lengthways & 1/2 sideways
  • 50 ml & 2 Tbspn vegetable oil (used separately)
  • 2 cloves garlic, finely chopped
  • 2 cm knob ginger, finely chopped
  • 3 spring onions, finely sliced
  • 3 Tbspn shaoxing
  • 3 Tbspn hot bean paste
  • 2½ Tbspn dark soy sauce
  • 100 ml rice vinegar
  • 50g palm sugar, grated [or 65g crushed yellow rock sugar]
  • ½ tspn ground Szechuan pepper


  • Heat 50 ml oil in a wok style pan – very hot
  • Fry the eggplants until golden brown – this doesn’t take that long. Discard the oil
  • Heat 2 Tbspn oil in the pan – fry the shallots, ginger and garlic until fragrant.
  • Add the shaoxing – heat to boil.
  • Combine the chilli paste, soy, vinegar and sugar – add to the pan – bring to the boil – cook for two minutes.
  • Add the eggplants, mash them slightly so they absorb more of the flavour – cook for two minutes.
  • Turn onto a plate and scatter over some more chopped spring onions and ground Szechuan pepper

“Stolen” from Neil Perry

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