SouthernTurk

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https://www.southernturk.versust.com/recipe/single-serve-sichuan-eggplant-in-garlic-sauce
Printed September 3, 2026

Solo Servings

Single-Serve Sichuan Eggplant in Garlic Sauce

Name: Single-Serve Sichuan Eggplant in Garlic Sauce
Ingredients: 1 Chinese or Japanese eggplant; 3 cloves garlic, minced; 1 tablespoon Sichuan peppercorns; 2 tablespoons soy sauce; 1 tablespoon black vinegar; 1 teaspoon sugar; 1 teaspoon cornstarch; 2 tablespoons water; 3 tablespoons vegetable oil; 2 dried red chilies; 1 green onion, sliced; ½ teaspoon sesame oil

One small eggplant transforms into a glossy, mouth-numbing masterpiece that rivals any takeout. The secret is cooking it completely undisturbed for the first few minutes.

2 min Full Chaos 12 ingredients

Ingredients

1 Chinese or Japanese eggplant
3 cloves garlic, minced
1 tablespoon Sichuan peppercorns
2 tablespoons soy sauce
1 tablespoon black vinegar
1 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons water
3 tablespoons vegetable oil
2 dried red chilies
1 green onion, sliced
½ teaspoon sesame oil

Preparation

Cooking eggplant for one person is an art form. Too much and you're eating it for days; too little and you're left wanting. This recipe hits the sweet spot—just enough silky, spicy eggplant to satisfy without the burden of endless leftovers.

Preparation

Cut the eggplant into 1-inch chunks. In a small bowl, mix soy sauce, black vinegar, sugar, cornstarch, and water. Set aside.
Toast Sichuan peppercorns in a dry pan for 1-2 minutes until fragrant, then crush lightly with the back of a spoon.
Heat vegetable oil in a wok or large skillet over high heat. Add eggplant pieces and let them sit undisturbed for 2-3 minutes to develop a golden crust.
Toss and continue cooking for another 4-5 minutes until the eggplant is tender and slightly charred in spots.
Push eggplant to the sides. Add dried chilies, crushed Sichuan peppercorns, and garlic to the center, stirring in the oil for 30 seconds.
Pour in the sauce mixture and toss everything together. Cook for 1 minute until the sauce thickens and coats the eggplant.
Remove from heat, drizzle with sesame oil, and top with green onions.

Numbing Note: Sichuan peppercorns create that signature tingling sensation called málà. If you're new to them, start with less—you can always add more next time.

Solo Servings

Single-Serve Sichuan Eggplant in Garlic Sauce

July 12, 2026 2 min read Full Chaos 12 ingredients

One small eggplant transforms into a glossy, mouth-numbing masterpiece that rivals any takeout. The secret is cooking it completely undisturbed for the first few minutes.

Ingredients

0/12 ready

1 Chinese or Japanese eggplant
3 cloves garlic, minced
1 tablespoon Sichuan peppercorns
2 tablespoons soy sauce
1 tablespoon black vinegar
1 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons water
3 tablespoons vegetable oil
2 dried red chilies
1 green onion, sliced
½ teaspoon sesame oil

The Story & Steps

Preparation

Cut the eggplant into 1-inch chunks. In a small bowl, mix soy sauce, black vinegar, sugar, cornstarch, and water. Set aside.
Toast Sichuan peppercorns in a dry pan for 1-2 minutes until fragrant, then crush lightly with the back of a spoon.
Heat vegetable oil in a wok or large skillet over high heat. Add eggplant pieces and let them sit undisturbed for 2-3 minutes to develop a golden crust.
Toss and continue cooking for another 4-5 minutes until the eggplant is tender and slightly charred in spots.
Push eggplant to the sides. Add dried chilies, crushed Sichuan peppercorns, and garlic to the center, stirring in the oil for 30 seconds.
Pour in the sauce mixture and toss everything together. Cook for 1 minute until the sauce thickens and coats the eggplant.
Remove from heat, drizzle with sesame oil, and top with green onions.

Numbing Note: Sichuan peppercorns create that signature tingling sensation called málà. If you're new to them, start with less—you can always add more next time.

More Solo Servings