Spicy Sichuan Eggplant Mince (Printable Recipe)

Bold Sichuan eggplant with mince, spice, and umami-packed sauce for a comforting and flavorful dish.

# Ingredients You'll Need:

01 - 2–3 small to medium eggplants, trimmed and cut into 2-inch sections

02 - 200 g minced pork, chicken, or turkey

03 - 2 tablespoons spicy bean paste (doubanjiang preferred)

04 - 1 tablespoon oyster sauce

05 - 1 teaspoon sugar

06 - 1 tablespoon Shaoxing wine or dry sherry

07 - 1 teaspoon toasted sesame oil

08 - Vegetable oil for deep frying

09 - 1 tablespoon cornstarch (for dusting eggplant)

10 - 2 cloves garlic, finely chopped

11 - 1 tablespoon fresh ginger, finely chopped

12 - 2 spring onions, chopped (green tops only)

01 - Cut eggplants into uniform sections and dust lightly with cornstarch. Deep fry in batches until golden and tender. Drain on paper towels.

02 - Remove excess oil, add minced meat to the wok, and stir-fry until no pink remains. Break into small pieces as it cooks.

03 - Lower heat, add spicy bean paste, and cook until red oil emerges and aromas deepen.

04 - Stir in garlic and ginger until fragrant. Increase heat and add oyster sauce, sugar, and Shaoxing wine. Toss well to combine.

05 - Return fried eggplant to wok and gently stir to coat. Simmer 2–3 minutes until sauce thickens and clings.

06 - Turn off heat, add spring onions and sesame oil. Give a final toss and serve hot.

01 - Frying eggplant in batches prevents overcrowding and keeps texture light.

02 - Use doubanjiang for authentic Sichuan flavor.

03 - To make this vegetarian, replace meat with mushrooms or firm tofu.