How to make Sichuan Eggplant With Black Bean Sauce -

A sweet and spicy chinese dish of brinjals.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Long brinjals (लम्बे बैंगन), Hot black bean sauce (हॉट ब्लैक बीन पेस्ट)

Cuisine : Chinese

Course : Main Course Vegetarian

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For more recipes related to Sichuan Eggplant With Black Bean Sauce checkout Eggplant Chilli Garlic, Ratatouille, Stir Fried Brinjals and Mushrooms, Stir Fried Brinjals . You can also find more Main Course Vegetarian recipes like Lobio Undhiyo Quick Chilli Bean Curd-Cook Smart Spinach and Ricotta Ravioli - SK Khazana

Sichuan Eggplant With Black Bean Sauce

Sichuan Eggplant With Black Bean Sauce Recipe Card


Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Sichuan Eggplant With Black Bean Sauce Recipe

  • Long brinjals 500 grams

  • Hot black bean sauce 2 tablespoons

  • Salt to taste

  • Dark soy sauce 2 tablespoons

  • Cornflour/ corn starch 4 tablespoons

  • Oil 2 tablespoons

  • Red chillies 2

  • Spring onions 2

  • Ginger chopped 1 inch piece

  • Dark soy sauce 1 tablespoons

  • Sichuan peppers crushed 8-10

  • Black peppercorns crushed 7-8

  • Vegetable stock 1 1/2 cups

  • Malt vinegar 2 tablespoons

  • Sugar 1 teaspoon


Step 1

Cut each brinjal into 3-4 pieces and then quarter each piece. Put them in a bowl, add salt, soy sauce and 2 tbsps cornflour and mix till all the pieces are well coated.

Step 2

Heat sufficient oil in a wok and deep fry brinjal till crisp. Drain on absorbent paper.Cut fresh red chillies into long slices. Quarter spring onions.

Step 3

Heat 2 tbsps oil in a non stick wok, add onions, ginger, black bean sauce, dark soy sauce, red chillies, crushed Sichuan peppers, black peppercorns and stock and mix.

Step 4

Mix remaining cornflour with 2 tbsps water and add along with malt vinegar and sugar and mix. Add fried brinjal and salt and mix. Serve hot immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.