Szechuan-style chilli fried eggplant with vinegar dressing

For a vegetarian dish that packs a whole lot of punch, you can't go past this Szechuan-style fried eggplant recipe. Serve with sliced chilli and vinegar dressing for a delicious Asian-inspired side dish

By Sarah Murphy
  • 10 mins preparation
  • 15 mins cooking
  • Serves 6
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Szechuan-style chilli fried eggplant
  • vegetable oil for shallow-frying
  • 1 medium eggplant, quartered lengthways, cut into 1cm slices
  • 1 fresh long red chilli, thinly sliced
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon peanut oil
  • 2 teaspoon chilli bean sauce


  • 1
    In a large frying pan, heat vegetable oil on high. Cook eggplant in batches for 5-6 minutes until golden brown. Drain on a paper towel.
  • 2
    For the dressing: In a small bowl, combine all ingredients.
  • 3
    Place eggplant on a serving plate. Pour over dressing, top with chilli and serve.