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Sichuan-Style Eggplant

A big thanks to Bodhi Restaurant Bar head chef Brooke Ng for this soul-warming Sichuan-style eggplant vegan dish. The ultimate comfort food, it's one of her favourites - something she says her grandma would make it for her when she was young. It’s vegan-friendly and vegetarian, and easy to make, even if you’re not a competent cook.


500g eggplant

1 thumb-sized piece of ginger (minced/finely grated)

2 tbsp vegetable oil

1 tbsp spicy bean paste

10 Sichuan peppercorns

1 tsp fresh coriander (for garnish)


1 tsp soy sauce

1 tbsp white sugar

1 tbsp Chinese black vinegar

1 tsp Chinese cooking wine

1 tsp cornstarch


1. Mix sauce ingredients in a medium size bowl, mix well and set aside.

2. Cut eggplant into strips and set aside.

3. Heat oil in a wok or a large pan on low heat. Add Sichuan peppercorns, frying for about 15

seconds to release flavours. Add ginger and spicy bean paste to the wok/pan. Stir fry until

red oil separates from the paste, about 20 seconds.

4. Turn up the heat, add eggplant to the wok, fry until it becomes soft, about 5 minutes.

5. Add sauce mixture to the wok/pan, mix well, let it simmer for about 10-15 minutes.

6. Transfer eggplant onto a serving plate, sprinkle coriander over the dish as garnish, and

serve immediately.

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