Sichuan beef-mushroom stuffed eggplant

Spicy Sichuan beef-mushroom stuffed eggplant is a bite into a mildly hot and comforting meaty dish accompanied with an earthy Sichuan style sauce. This recipe is not a traditional Chinese recipe, although flavored with all the great Sichuan flavors, it’s a twist on my love for Sichuan flavors. A great dish if you feel like a rich and spicy meaty dinner with an oriental flare to it. The secret in this recipe lays in the fermented broad bean paste called Doubanjiang, more precisely Pixian Doubanjiang. This paste is a jewel from the famous Chinese region, it brings a rich, salty, spicy kick to the dish. Although, in our days, many household use a Doubanjiang made with mostly oil or fermented soya instead of Sichuan beef-mushroom stuffed eggplantbeans which result into a quite different result. So if you want to get your Sichuanese recipes taste like the real deal, take care to buy the authentic Pixian Doubanjiang at your favorite Asian market.sichuanpin

This Sichuanese paste is the core of the recipe, also present is the Shaoxing wine which gives a welcomed kick to any chinese food, a good substitute for this would be brandy or sherry. As for the mushrooms in this preparation the maitake mushrooms are used but it could easy be replaced by shiitakes or button mushrooms.

As for the plating in general, I suggest small eggplants, big ones would be for big appetites only. The stuffed eggplant is installed on a small bed of white rice to stabilize it on the plate. Also, the white rice will get infused with the Sichuan sauce as soon as you cut through it and let the sauce flow into it. Of course the recipe is suitable for low-carb diet or paleo diet simply eliminate the white rice. In the last step of the recipe, the roasting part in the oven, the Sichuanese sauce will, in part, get absorbed by the eggplant and give it a great punchy flavor.

So let’s make this Sichuanese stuffed eggplant!

Spicy Sichuan beef-mushroom stuffed eggplant

Makes 2 portions

  • 1 large eggplant
  • 300g of ground beef
  • 100g of mushroom finely chopped (shiitake, maitake or button mushrooms)
  • 1 garlic clove minced
  • 2 cm cube of ginger finely chopped
  • 1/2 onion finely chopped
  • Mushroom2 tbsp of spicy black bean paste (Doubanjiang)
  • 2 tbsp of soy sauce
  • 2 tbsp of chinese wine (Shaoxing)
  • salt and pepper
  1. Cut the eggplant into 2 on the length, cut out the inside with a spoon
  2. Spray or brush lightly with oil (sunflower or neutral oil), salt and pepper
  3. Add the eggplant cut side down on a baking tray and cook at 180°C (350F) for 20 minutes
  4. During that time, cook, medium-high heat, in an oiled pan the onion and mushroom
  5. When soften, add the garlic, ginger and ground beef
  6. Cook until the meat is cooked, then add the bean paste, the chinese wine and the soy sauce and mix until the paste is well incorporated into the mix
  7. Let cook a minute or two to evaporate the alcohol from the chinese wine
  8. Stuffed the eggplants with the sichuan beef mix and cook at 180°C (350F) for an extra 5 minutes
  9. Serve


Sichuan beef-mushroom stuffed eggplant

Sichuan eggplant dish
Chinese eggplant recipe

Chinese eggplant recipe is a delicious Sichuan’s stir fry dish, a sweet and sour dish with a note of spice in it. This version is vegetarian, usually made with minced pork, although this time, replaced with some fresh spring onions to give it a fresh, and crunchy bite.

The long asian eggplants have a firmer texture and bolder flavour in comparison with the western world “big eggplant”. They don’t lose their shape when cooking, resulting into a firmer bite than normally. Simply add a little cornstarch on them before cooking into the wok in order to make the skin slightly crunchier and the sauce thicker.

Szechuan eggplant
Asian Eggplants are long and firmer

This meal comes just like tapas, although main course size, in the middle of the table to share with other dishes. The secret in this recipe lays in the ingredients, which are all Sichuan’s, of course. You’ll probably need to stop at the asian market to find them all. Especially important is the Sichuan’s fermented bean paste (Doubanjiang) which is the highlight of this eggplant dish. 

So let’s stir fry that aromatic asian dish!

Szechuan eggplants

Portions: 2-4 persons / prep&cooking time: approx. 20 minutes


  • 4 long asian eggplants cut into sticks of 3cm
  • 1 small onion finely sliced
  • 1-2 hot Thai red pepper finely chopped (1 mildly spicy, 2 spicy)
  • 3 tbsp of cornstarch (2 tbsp for the eggplants + 1 tbsp for the sauce)
  • 2 tbsp of peanut oil (or vegetable oil)
  • 1 tbsp black bean paste (Doubanjiang)
  • 2 garlic cloves finely chopped
  • 3 cm cube piece of ginger peeled and finely chopped
  • 2 tbsp of dark chinese vinegar (or balsamic vinegar)
  • 2 tbsp of honey (or sugar)
  • 1 tbsp of chinese cooking wine (or sherry)
  • 1 tsp light soy sauce
  • 1 tsp of chilli flakes paste or in oil


  1. Cut the eggplant into 3 cm long sticks and add to a plate with salty water and put weight on it for 15 minutes.
  2. Dry up with a paper towels the eggplants.
  3. Mix the soy sauce, vinegar, honey, chili paste, and 1 tbsp of cornstarch.
  4. Add 2 tbsp of cornstarch and 1 tbsp of peanut oil on the eggplants and mix until well coated.
  5. In a wok, medium-high heat, cook the onion, ginger, garlic and eggplants for about 5 minutes until the eggplant is light brown on each sides.
  6. Add the black bean paste (Doubanjiang) and mix
  7. Add, finally, the predone sauce from step 3 to the wok, cook for a minute.
  8. Serve with a few finely chopped Thai peppers and spring onions.
chinese eggplant recipe