Sharon’s Szechuan Eggplant Recipe

“This awesome tasty dish is something Sharon put us onto. It’s isn’t too difficult, besides making the sauce. The recipe was originally based off this site, but I’ve modified it slightly to make it easier and how I tend to cook it” – Ben

Sharon's Szechuan Eggplant

“I divided up the ingredients to make it easier to follow” – Ben

Ingredients (Meat):

  • 500g Pork Mince
  • 1/4 TSP Salt
  • 1/4 TSP Black Pepper
  • 1/2 TSP Cornstarch/Cornflower

Ingredients (Sauce):

  • 1 Cup Chicken Stock
  • 3 TBS Soy Sauce
  • 1 TSP Balsamic Vinegar
  • 1 TSP Brown Sugar (Granulated)
  • 2 TSP Cornstarch/Cornflower

Ingredients (Misc):

  • 1 Eggplant (Large)
  • 1 TBS Garlic (minced)
  • 1 TBS “Hot Bean Sauce”
  • 1/2 TSP Chili Paste
  • 1 TSP Sesame Oil


  1. Combine Pork, Salt, Pepper and Cornstarch (all the “Meat Ingredient” section) and allow that to marinate for 15 minutes.
  2. In a small bowl, add 1/2 cup of Chicken Stock, Soy, Vinegar, Sugar and whisk in cornstarch (remember to whisk before adding this mixture to anything!) [See Photo Gallery #3]
  3. Cut Eggplant into 1-2cm cube pieces [Photo #4]
  4. Over a medium-hot heat, brown eggplant with a some oil (~2 TBS) until softened. Takes ~5 minutes. Remove, drain and rest on a paper towel.
  5. Over a hot pan, add garlic and bean sauce. Stir-fry this for a minute or two until it becomes aromatic (careful that the garlic + oil mixture doesn’t spit up onto you). Add Pork and stir-fry until it changes colour. You will need to spend some time breaking up the pork mince mixture into small amounts and not ‘clumps’. [Photo #5]
  6. Push cooked pork up to one side of the pan, add sauce and bring to boil. Stir this mixture as it is on the heat to thicken. Add eggplant, Chili Paste (to taste) and sesame oil. Cook for a few minutes more. [Photo #6-7]
  7. Serve with rice.

Photo Gallery: