Spicy Sichuan Eggplant Boxes

Name: Spicy Sichuan Eggplant Boxes
Total time: 35 min
Ingredients: 2 (about 1 lb) medium round eggplants; 4 stalks, sliced thin green onions; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp, coarsely ground Sichuan peppercorns; 5-6, chopped dried red chilies; 3 cloves, minced garlic; 2 tbsp soy sauce; 1 tbsp sugar; 1 tsp chicken powder; to taste salt; for deep frying vegetable oil

Crispy eggplant slices stuffed with aromatic green onions and Sichuan pepper, then deep-fried until golden and finished with a tongue-tingling chili sauce. This bold, addictive appetizer delivers that signature numbing-spicy flavor Sichuan cuisine is famous for.

35 min

Medium

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Story

A playful twist on classic Chinese eggplant dishes—these crispy boxes pack serious heat with that pleasant numbing sensation from Sichuan pepper. Perfect for sharing with friends who love bold flavors.

Ingredients

medium round eggplants 2 (about 1 lb)

green onions 4 stalks, sliced thin

all-purpose flour 1 cup

cornstarch 1/2 cup

Sichuan peppercorns 1 tsp, coarsely ground

dried red chilies 5-6, chopped

garlic 3 cloves, minced

soy sauce 2 tbsp

sugar 1 tbsp

chicken powder 1 tsp

salt to taste

vegetable oil for deep frying

Instructions

Prep the eggplant

Slice each eggplant into rounds about 1/2 inch thick. Cut a deep pocket into each round without cutting through completely. Sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture, then pat completely dry.

Make the filling and batter

Mix the sliced green onions with a pinch of salt and half the ground Sichuan pepper. For the batter, whisk flour, cornstarch, and about 3/4 cup cold water until smooth—the consistency should coat a spoon.

Fill and coat

Stuff each eggplant pocket with the green onion mixture, pressing gently to hold in place. Dip each stuffed slice into the batter, letting excess drip off.

Fry until golden

Heat oil to 350°F (175°C). Fry the eggplant boxes in batches for 3-4 minutes per side until deep golden and crispy. Remove and drain on a wire rack.

Make the spicy sauce

In a small pan, heat 2 tablespoons of oil. Add the remaining Sichuan pepper, chopped chilies, and garlic. Stir for 30 seconds until fragrant. Add soy sauce, sugar, and 2 tablespoons water. Simmer briefly.

Serve immediately

Drizzle the spicy sauce over the hot eggplant boxes or serve on the side for dipping. Garnish with extra green onions if desired. Eat right away while crispy.