Sichuan Eggplant Recipe


Vivacious Veggies

Bring the garden to your plate this summer – with an elevated twist! From cauliflower gratin to Sichuan eggplant, there are endless ways to transform vegetables and upgrade your signature side dish.

Photography by David and Drew Photography

sichuan eggplant

Ernest Chinese Sichuan Eggplant Paired with Smoky Pork Belly Recipe

Chef Brett Norton
Course dinner
Cuisine Chinese
Servings 1 serving


  • 2 Tbsp. cooking oil + extra to coat
  • 1 Chinese eggplant, quartered and cut into 3-inch segment
  • 2 Tbsp. minced garlic
  • 2 Tbsp. minced ginger
  • 4 Tbsp. Sichuan Pixian Douban Co. Broad Bean Paste
  • 1 Tbsp. Shao Xing Chinese cooking wine
  • 2 Tbsp. soy sauce
  • Pinch of salt
  • ¼ cup green onion, bias cut
  • Sesame oil, to taste


  • Heat a drizzle of cooking oil to 350°. Fry eggplant until just tender. In a wok or sauté pan, heat 2 tablespoons of oil.
  • Bloom garlic, ginger, and bean paste until toasted and cooking oil is a deep red color. Add fried eggplant and deglaze with cooking wine and soy sauce. Add a pinch of salt. Put on plate, top with green onions and a drizzle of sesame oil.
Keyword Ernest Chinese, pork belly, sichuan eggplant, smoky pork belly
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chef brett norton

“This is a classic preparation of a Sichuan eggplant. The salty-briney eggplant plays well with our sweet and smoky pork belly dish.” – Chef Brett Norton

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