What Makes This Recipe Special
Craving a bold, spicy dish packed with flavor and heat? This Vegan Sichuan-style eggplant delivers just that, without the deep-frying. It’s steamed instead of oil-soaked, making it a healthier alternative that retains the signature umami and depth of classic Sichuan cuisine.
The secret lies in the garlic chili sauce, which is made with Doubanjiang (fermented chili bean paste). Add soy sauce, ginger, and a touch of vinegar, and you’ve got a sauce that’s simple, fiery, and full of character. The eggplant soaks it all up beautifully.
This dish is quick, easy, naturally vegan, and gluten-free. It is ideal for meal prep or a satisfying dinner served over rice.
Key Ingredients & Substitutions
Eggplant (aubergine) – Steamed for a tender bite that absorbs flavor without deep frying.
Doubanjiang (Sichuan chili bean paste) – Adds spice and fermented depth. Look for it in Asian supermarkets.
Garlic & ginger – A fragrant base that gives the sauce its punch.
Soy sauce – Brings saltiness and umami.
Rice vinegar – For balance and acidity.
Optional chili flakes or fresh chilies – For those who want extra heat.
Tip: Can’t find Doubanjiang? Mix miso paste with chili flakes as a backup.
Ingredients
- 2 medium eggplants (about 500 g), cut into thick strips
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1½ tablespoons Doubanjiang (Sichuan chili bean paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons water (or 1 tablespoon neutral oil)
- Chili flakes or fresh chili (optional, to taste)
- Spring onions or scallions, sliced (for garnish)
- Sesame seeds (optional)
Tips for Making This Vegan Sichuan Eggplant
- Steam the eggplant instead of frying for a lighter, oil-free option.
- Let the sauce simmer a few minutes to develop flavor before adding the eggplant.
- Adjust the quantity of chili bean paste depending on your heat tolerance.
- You can prepare the eggplant and reheat it with the sauce before serving.
- Use a wok or wide sauté pan to allow for easy tossing and even coating.
Instructions
- Cut the eggplants into thick matchsticks or strips. Steam for 8–10 minutes until tender but not mushy.
- In a large pan or wok, heat water or a bit of oil over medium heat. Add the garlic and ginger and sauté for about 30 seconds until fragrant.
- Stir in the Doubanjiang and cook for another minute.
- Add soy sauce, vinegar, and 2 tablespoons water. Simmer gently for 1–2 minutes.
- Add the steamed eggplant and toss until fully coated in the sauce.
- Garnish with sliced spring onions, sesame seeds, or a drizzle of chili oil (optional).
Serving Suggestions
- Serve over jasmine or brown rice
- Pair it with Vegan Fried Rice with Cashews and Tofu
- Add a side of steamed bok choy or broccoli for extra greens
- Top with sesame seeds or spring onions for freshness
More Flavor-Packed Vegan Recipes to Try
- Spicy Vegan Rojak Salad – Sweet, tangy, and chili-kissed
- Vegan Fried Rice – A high-protein rice dish full of crunch and savory flavor
- Easy Zucchini and Tofu Burgers – Oven-baked patties packed with flavor and plant-based protein
- Delicious Vegan Causa – A Taste of Peru – A layered Peruvian potato dish with fresh and creamy textures
Sichuan-style Brinjal Eggplant in spicy garlic sauce
Ingredients
- 1/2 teaspoon Cornstarch
- 2 tablespoons Black vinegar or rice vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon Sugar
- 350 gr Brinjal eggplant
- 3 Garlics cloves
- 70 ml Water
- 1 tablespoon Chili bean paste
- 1 tablespoon (6gr) Chopped ginger
- 1 piece Red chili pepper (deveined and deseeded)
- Coriander to garnish
- Salt to taste
Instructions
- Cut the Brinjal eggplant. I cut it into pieces 15cm in length each.
- Soak the eggplant in water with a drizzle of vinegar; this will help preserve their color, and add some salt, which will help decrease the amount of oil they’ll absorb.
- Dilute the cornstarch in water, add soy sauce, vinegar, chili bean paste, and sugar, and mix well.
- Steam the eggplant until the flesh feels soft for approx 10-15 minutes, I am using a rice cooker, but you can also use a metal strainer or colander and a saucepan with boiling water.
- Finely chop the garlic, ginger, and chili pepper.
- Heat up oil in a wok or pan then add the garlic and ginger and stir fry until golden brown.
- Add the sliced chili and mix well.
- Add the sauce that we made previously.
- Incorporate the aubergines and mix well.
- Serve with rice and garnish with coriander.
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