Make this restaurant-style spicy Chinese eggplant recipe at home | Marion’s Kitchen

A classic Chinese eggplant recipe from Sichuan province. This is one of my all-time fav Chinese vegetable recipes. It's a Chinese eggplant recipe with garlic sauce that's spiked with chilli oil and Sichuan peppercorns. Try it served as is with steamed rice, or as part of a Chinese banquet-style spread.

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[patphares]

God created you… don’t ever change your spots! You make light work of “cooking” uniquely your own. You are loved and appreciated as you are…for your culinary talent, combined with your charming sense of humor. Thank you for trying so hard to educate those of us who are willing students.

[SamGiles]

Marion, this looks absolutely divine! I'll definitely have to give it a try - thank you!

[dianeschuller]

Really useful tips Marion and thank you so very much for going back to the shorter version video recipes. Excellent.

[Kira-]

I just tried your recipe today and it was super efficient! I've never made eggplant this way before (since I usually fry it) and it turned out great! Looks delicious, thank you! 😁

[jmndrms]

The food looks great as always, but that steamer also looks amazing. What brand is it?

[candlyglamz]

made this tonight, and it was HEAVENLY!! forgot how much i missed eating sichuan food, and this was such a quick and easy recipe to make! <3

[noelster]

I have tried a few of your recipes, and I enjoy getting updates and trying something new. You seem to always pick some of my favorites. Or present something that I know I'm going to love. This is the first time I'm commenting because I was literally blown away by this dish. I had it once in a Szechuan restaurant in New York and have always kind of looked for it. Thank you!! fantastic :-)
Your chili oil is the bomb!

[MC-qgne]

Watched it this morning and off I went to the asian store to get some eggplants. Just made this recipe w opting out the peppercorns because I don't like the taste. Pretty legit. I even partnered it w fried tilapia (no salt) and ended up dipping the meat in the oil. Super good.

[eeee]

2:06 that makes so much sense because I never have patience to salt my eggplants and they’ve never been particularly bitter.

[wendyellis]

I recently experienced that numbing quality of Szechuan peppercorns you love so much. Now I love it, too. Thanks, Marion 😃

[magigi]

Marion i was heartbroken because i didn’t have eggplant BUT i had white fish! Steamed it, tossed it in the sauce, incredible. Merci!

[kuchela]

oh my this looks really good....mouth was watering watching the video🙈🙈

[karenbenavente]

Marion I just made this and OMG!! Soo delicious 😋
Yummy!! Thank you!❤️

[micah]

I would usually fry the eggplant. Do you find it a bit lacking texture wise? I know it makes it oilier - but the stuff at the restaurant has that beautiful crispy edge on the eggplant which I think gives an added dimension. Keen to try it this way though :) Think I might just add some crunchy garnish like fried crushed cashews

[finnianfitzsimons]

Can you show us a Hunan Spicy Pork recipe Marion?

[rachs]

Hi Marion...if I buy bamboo steamer do I need to purchase a separate metal disc to sit the steamer on as it cooks? or can the steamer be set directly into the simmering water? Thanks (can't wait to try this recipe, adore eggplant)

[voornaamachternaam]

Thank you so much dear Marion! Love love eggplant!!!! This recipe looks delish. Please continue the good work <3

[heydeonhere]

Marion please give your own version of Philippines "tortang talong" another eggplant recipe.

[angelaandrade]

Hello Marion Happy mother Day thank you for your the most wonderful super delicious yummy yummy Recipe and thank you for your beautiful video

[CathyHenrySEOCompany]

I love Sichuan peppercorns but I notice you just ground them up whole. How do you prevent it from being gritty if you don't remove the black seeds first? I am trying to learn to like eggplants and this recipe sounds like a winner.