![\"spicy](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/spicy-garlic-1-683x1024.jpeg\")
<\/figure>\n\n\n\nIngredients required for spicy eggplant <\/h2>\n\n\n\n\n- Eggplants<\/strong>. I usually use Chinese eggplants, but I occasionally choose Japanese eggplants, as both are available in the local market. However, any type of eggplant, including globe eggplants, should work well in this dish. <\/li>\n\n\n\n
- Ground meat.<\/strong> The most common meat for this dish is pork, but chicken is also suitable if you don’t eat pork. When using pork, it’s best to include some fat, about 25% to 30% fat content, rather than using only lean meat, as the fat helps keep the ground pork tender and flavorful. <\/li>\n\n\n\n
- Seasoning<\/strong>. The main seasoning is Doubanjiang (chili bean paste)<\/a>, which is made from chili and broad beans. It is the key seasoning in Sichuan cuisine and is used in almost all Chinese recipes. I also use Sichuan peppercorns,<\/a> which impart a unique numbing sensation on the tongue. Other seasonings include black vinegar<\/a>, Shaoxing wine,<\/a> light soy sauce<\/a>, and oyster sauce<\/a>. <\/li>\n\n\n\n
- The aromatics<\/strong>. This aromatic flavor of spicy eggplant comes from the combination of chopped ginger, garlic, green onion (white section), and dried chili.<\/li>\n<\/ul>\n\n\n\n
How to prepare Sichuan-style spicy eggplant <\/h2>\n\n\n\n
The cooking and preparation can be divided into two main steps:<\/p>\n\n\n\n
a. How to cook the eggplant <\/h4>\n\n\n\n
1. First, remove both ends of the eggplant and cut it into long strips about two inches (5 cm) long. I always cut them so that each piece of the eggplant is with skin for a more appealing presentation.<\/p>\n\n\n\n
2. Put the eggplant in the pot and fill it with just enough water to submerge them. Then, add a tablespoon of salt to the water and mix well. Let it sit for 15 minutes. (Please refer to the tip section below for the reason for this step.)<\/p>\n\n\n\n![\"spicy](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/spicy-garlic-egggplant-image-2.jpeg\")
<\/figure>\n\n\n\n3. After 15 minutes, wash away the salt and place the eggplant pieces in the colander to drain. Then, wipe them with a dry cloth and put them on a paper towel to remove as much moisture as possible. This is important because we do not want them to splatter too much while deep-frying with oil.<\/p>\n\n\n\n![\"spicy](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/spicy-garlic-egggplant-image-11.jpeg\")
<\/figure>\n\n\n\n4. Heat any vegetable oil with a high smoking point (peanut oil, canola oil, corn oil) to 180\u00b0C\/355\u00b0F. Add the eggplants and deep-fry for about 1 1\/2 minutes. Remove and arrange them in a single layer on a paper towel to drain.<\/p>\n\n\n\n![\"deep](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/spicy-garlic-egggplant-image-13.jpeg\")
<\/figure>\n\n\n\nb. Prepare the meat sauce <\/h4>\n\n\n\n
1. Heat the vegetable oil in a pan and add one teaspoon of Sichuan peppercorns. Temper the red Sichuan peppercorn over low heat for about one minute until the flavors develop. Then, let the oil pass through a fine-mesh strainer to remove the peppercorns.<\/p>\n\n\n\n![\"\"](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/spicy-garlic-egggplant-image-5.jpeg\")
<\/figure>\n\n\n\n2. Use the peppercorn-flavored oil to saut\u00e9 the chopped fresh garlic, ginger, green onions, and dried chili peppers. Saute for one minute over medium-high heat until the flavor is noticeable.<\/p>\n\n\n\n![\"spicy](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/spicy-garlic-egggplant-image-6.jpeg\")
<\/figure>\n\n\n\n
How to prepare Sichuan-style spicy eggplant <\/h2>\n\n\n\n
The cooking and preparation can be divided into two main steps:<\/p>\n\n\n\n
a. How to cook the eggplant <\/h4>\n\n\n\n
1. First, remove both ends of the eggplant and cut it into long strips about two inches (5 cm) long. I always cut them so that each piece of the eggplant is with skin for a more appealing presentation.<\/p>\n\n\n\n
2. Put the eggplant in the pot and fill it with just enough water to submerge them. Then, add a tablespoon of salt to the water and mix well. Let it sit for 15 minutes. (Please refer to the tip section below for the reason for this step.)<\/p>\n\n\n\n 3. After 15 minutes, wash away the salt and place the eggplant pieces in the colander to drain. Then, wipe them with a dry cloth and put them on a paper towel to remove as much moisture as possible. This is important because we do not want them to splatter too much while deep-frying with oil.<\/p>\n\n\n\n 4. Heat any vegetable oil with a high smoking point (peanut oil, canola oil, corn oil) to 180\u00b0C\/355\u00b0F. Add the eggplants and deep-fry for about 1 1\/2 minutes. Remove and arrange them in a single layer on a paper towel to drain.<\/p>\n\n\n\n 1. Heat the vegetable oil in a pan and add one teaspoon of Sichuan peppercorns. Temper the red Sichuan peppercorn over low heat for about one minute until the flavors develop. Then, let the oil pass through a fine-mesh strainer to remove the peppercorns.<\/p>\n\n\n\n 2. Use the peppercorn-flavored oil to saut\u00e9 the chopped fresh garlic, ginger, green onions, and dried chili peppers. Saute for one minute over medium-high heat until the flavor is noticeable.<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nb. Prepare the meat sauce <\/h4>\n\n\n\n
<\/figure>\n\n\n\n<\/figure>\n\n\n\n
![\"\"](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/spicy-garlic-egggplant-image-9.jpeg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/spicy-garlic-egggplant-image-16.jpeg\")
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