Chinese · Sichuan · main

Spicy Sichuan Eggplant

Spicy Sichuan Eggplant reads umami 5.7, salinity 5.0 and sweetness 4.9 on Palate's 0–10 flavor X-ray — a Chinese · Sichuan main, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.5 / 10
• Sweet & Fruity — 5.6 / 10
• Sour & Bright — 3.7 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 5.3 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 5.7 · Salinity 5.0 · Sweetness 4.9 · Nutty 4.2 · Richness 3.9 · Allium 3.7 · Sourness 3.6 · Heat 2.8 · Funk & Ferment 2.6 · Fruity 2.4 · Warm Spice 2.4 · Herbaceous 1.8 · Earthy 1.4 · Floral 1.2 · Bitterness 1.2

What's in it (14)

• chinese eggplant — 680 g
• salt — 5 g
• cornstarch — 44 g
• soybean soy sauce — 44 g
• balsamic vinegar — 15 g
• brown sugar — 25 g
• low-sodium beef broth — 118 g
• dark sesame oil — 5 g
• vegetable oil — 68 g
• garlic — 12 g
• ginger — 15 g
• scallions — 300 g
• chili-garlic sauce — 30 g
• ground toasted sesame seeds — 5 g

Time & effort: about 45 min (24 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 92.3 kcal, 1.5 g protein, 6.3 g fat, 8.3 g carbs

How it's cooked (9 steps)

1. Toss the eggplant chunks with 1 teaspoon of the salt in a colander set over a bowl; let stand 20 minutes to draw out excess moisture, then pat very dry with paper towels.
2. Toss the dried eggplant with 2 tablespoons of the cornstarch until evenly coated.
3. In a small bowl, whisk together the soy sauce, balsamic vinegar, brown sugar, vegetable broth, sesame oil, and the remaining 1 tablespoon cornstarch until the sugar dissolves; set the sauce aside.
4. Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat until shimmering. Add the eggplant in a single layer, working in two batches to avoid crowding, and sear until deeply golden and tender, 4-5 minutes per side; transfer to a plate.
5. Add the remaining 2 tablespoons oil to the skillet over medium heat. Add the garlic, ginger, and scallion whites; stir-fry until fragrant, about 30 seconds.
6. Stir in the chili garlic sauce and cook until it darkens slightly and smells toasty, about 30 seconds.
7. Whisk the sauce again to recombine, pour it into the skillet, and bring to a simmer, stirring constantly, until it thickens enough to coat the back of a spoon, 1-2 minutes.
8. Return the seared eggplant to the skillet and toss gently to coat in the glaze; simmer until the eggplant is glossy and fully tender, 2-3 minutes. Taste and add a little more salt if needed.
9. Remove from heat, scatter with the scallion greens and sesame seeds, and serve immediately over rice.

Dishes with a similar flavor shape

• Vegetable Kung Pao Tofu — Chinese · Sichuan
• Sichuan Dry-Fried Green Beans with Ground Pork — Chinese · Sichuan
• Kung Pao Cauliflower — Chinese-American
• Spicy Peanut Noodles with Chicken — Chinese-American
• Sheet-Pan Korean Beef Bulgogi Bowls — Korean

Keep reading: what umami, salinity, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.