Craving a bold, spicy dish packed with flavor and heat? This Vegan Sichuan-style eggplant delivers just that—without the deep-frying. Instead of oil-soaked eggplant, this version uses steamed aubergine, a healthier alternative that retains the intense umami-rich flavor that makes Sichuan cuisine addictive. This dish is delicious and a healthier choice for your diet.
The secret to this dish’s bold flavor? A simple yet authentic garlic chili sauce made with Sichuan-style chili bean paste, a fermented staple that brings heat, depth, and a touch of magic to every bite. This sauce is easy to make and adds flavor to the dish, making it a perfect choice for home cooks of all levels. This dish is naturally vegan, full of flavor, and perfect served over rice or paired with my Vegan Fried Rice with Cashews and Tofu for a complete meal.
Why You’ll Love This Vegan Sichuan Eggplant
- Spicy, garlicky, umami-packed flavor
- Naturally vegan and gluten-free
- Steamed, not fried – lower in oil and calories
- Made with authentic Asian ingredients
- Perfect for meal prep or a quick weeknight dinner
Key Ingredients & Substitutions
- Eggplant (aubergine or brinjal) – Best steamed to absorb sauce beautifully.
- Sichuan chili bean paste (Doubanjiang) – The dish’s star, brings spice and depth.
- Garlic & ginger – For pungent, fresh aromatics.
- Soy sauce & rice vinegar – Balance the saltiness and add acidity.
- Optional – Chili flakes or fresh red chilies for extra heat.
📌 Tip: Can’t find Doubanjiang? Use a mix of miso paste and chili flakes for a similar effect.
How to Cook Vegan Sichuan Eggplant (Quick Steps)
- Steam the eggplant until tender (about 8–10 minutes).
- In a pan, heat a touch of oil (or water for oil-free) and sauté garlic and ginger.
- Add chili bean paste, soy sauce, and vinegar. Simmer to build flavor.
- Toss in the steamed eggplant and coat it fully in the sauce
- Garnish with scallions or sesame seeds and serve hot.
Serving Suggestions
- Pair it with Vegan Fried Rice with Cashews and Tofu
- Serve over jasmine or brown rice
- Add blanched broccoli or steamed bok choy on the side for extra greens
- Great topped with toasted sesame seeds or a drizzle of chili oil (if not oil-free)
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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