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Sichuan Eggplant Dip Recipe Inspired by Sichuan Fish-Fragrant Eggplant. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Eggplant Dip Recipe

This delicious eggplant dip recipe takes a classic Sichuanese braised eggplant dish and transforms it into an amazing aubergine dip to serve as a starter before settling down to a full Sichuanese feast or to snack on with our spicy Sichuan flavoured sourdough crackers, which were literally made for this dish.
Prep Time15 mins
Cook Time10 mins
'Marinating' Time30 mins
Total Time55 mins
Course: Appetizer, Dip, Starter
Cuisine: Australian/Chinese
Servings: 1 Large Bowl
Calories: 203kcal
Author: Terence Carter


  • 400 g eggplant
  • Vegetable oil enough for deep-frying
  • 1 tbsp Sichuan style chilli bean paste
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped garlic
  • 1 tbsp Sichuan peppercorns crushed
  • 60 ml chicken stock
  • 1/2 tsp sugar
  • 1 tsp cornflour mixed with one tbsp cold water
  • 1 tsp Chinkiang vinegar
  • 1 tsp light soy sauce
  • 2 tbsp finely sliced garlic chives or spring onions


  • Halve the eggplants lengthways and halve again. Divide the eggplant pieces up so you have roughly 4 cm by 2 cm batons. Place in a colander with a dish underneath and sprinkle liberally with salt. Leave to drain for up to 30 minutes and pat dry.
  • In a wok or a tall saucepan, place enough vegetable oil to cover the pieces of eggplant. We usually deep fry the eggplant pieces in batches. Heat the oil to 180°C and carefully adda batch of eggplant batons. Deep-fry until golden brown, usually for three minutes. Remove, drain on kitchen towels and deep fry the remaining batches.
  • In a wok, heat up some of the leftover oil and over medium heat add the chilli bean paste until it splits and red oil is separated in the pan.
  • Add the ginger and garlic and stir fry until they just start to colour. Add the Sichuan peppercorns and stir for a minute.
  • Add the chicken stock and sugar and add the fried eggplant. After a minute or so, add the cornflour slurry and mix well. Reduce the heat to low.
  • Let the sauce reduce and add the Chinkiang vinegar and light soy sauce. When the sauce has achieved a thick consistency, remove from the heat.
  • Add the mixture to a food processor and pulse a few times. We still want some larger pieces of eggplant so do not overdo the blending.
  • Add to a serving pate and decorate with the garlic chives or spring onions. Scoop up with sourdough crackers or fresh vegetable pieces.


Calories: 203kcal | Carbohydrates: 45g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 437mg | Potassium: 1263mg | Fiber: 15g | Sugar: 19g | Vitamin A: 442IU | Vitamin C: 18mg | Calcium: 108mg | Iron: 3mg