Authentic Spicy-Sweet Sichuan Eggplant ( 鱼香茄子"YuXiang QieZi) Cooked in Clay

One of my favorite dishes at any Chinese restaurant is Sichuan Eggplant. It’s sweet, it’s sour, it’s spicy—and it has a very unique flavor that I just love. Chinese restaurants are notorious for their questionable ingredients, however, so I set out to make this for myself using ingredients I can feel good about. Now I can have this amazing dish any time I feel like it, and I don’t need to feel guilty at all!


  • 1 cup coconut oil
  • 4T broth
  • 4 small Japanese eggplants, sliced in half lengthwise, and cut in half crosswise
  • 10 Chinese chives (suan miao) or scallions, thinly sliced, and more for garnish
  • 4 cloves garlic, minced
  • 2" ginger, peeled & minced
  • 2 T Chinese red chile bean paste
  • 2 T soy sauce
  • 1 t coconut sugar
  • 2 t Chinkiang black vinegar (garnish)
  • 1 t sesame oil (garnish)
  • Steamed rice, for serving
  1. Submerge eggplant in ice water for 5 minutes. Drain eggplant and dry with paper towels; add to oil.
  2. Heat oil in a cast iron skillet. Using a knife, score the eggplant flesh or skin in a crosshatch pattern, about " deep.
  3. Cook until slightly tender, 2–3 minutes.
  4. Using a slotted spoon, transfer to a bowl; soak eggplants with boiling water and let sit for 3 minutes.
  5. Drain and dry; set aside.
  6. Add broth, oil, chives, garlic, and ginger to VitaClay pot, then add eggplant
  7. Cook on stew setting for 15-20 minutes and add chile bean paste, soy, and sugar
  8. Allow it to cook another 10 minutes.
  9. Transfer to a platter; garnish with chives, vinegar, and sesame oil.
  10. Serve with rice.

Please do let us know how this turns out!

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