Sichuan eggplant

Chinese Yuxiang eggplant cooks in a sticky garlic sauce resulting in a well-balanced savory dish that's the perfect combination of sweet and spicy.

This vegetarian side dish is spicy and creamy and goes well with steamed rice and other Chinese dishes. Sichuan eggplant, made easy… made at home!

This Sichuan eggplant dish features a balance of salty, sour, sweet, spicy, fragrant and the freshness of ginger, garlic and spring onion.

This dish is based on a Sichuanese version that is widely enjoyed during chestnut season. It can be made in advance and reheated

This restaurant-quality eggplant with garlic sauce recipe doesn't require deep-frying and has the perfect balance of sweet and savory flavor.

Steamed eggplant with lovely color and a hot sauce. Steaming is the easiest way of cooking method. Super friendly for beginners.

Chinese eggplant with garlic sauce is simply irresistible! This recipe provides many tips on how to achieve an authentic taste without making it overly greasy. Substitute ideas are included.

Yu Xiang Qie Zi {鱼香茄子}, or literally translates as fish fragrant eggplant, is a well-liked traditional Sichuan {Szechuan} food featuring eggplant stir fried with sweet spicy garlic sauce featuring DuoJiao and Doubanjiang.

This is a very easy Szechuan eggplant recipe inspired by the cuisine of the Chinese province of Szechuan. The eggplant is cooked in a delicious sauce and makes for a great side dish to fried rice or noodles.