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asian inspired eggplant recipe

Asian Inspired Eggplant Recipe with Szechuan Pepper

Asian inspired eggplant recipe with szechuan pepper and fresh garden herbs.
Course Appetiser
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 1 mm small eggplant evenly sliced into approximately 3 thick slices
  • 1/3 cup rice flour
  • 2 teaspoons szechuan peppercorns ground
  • 1 teaspoon salt
  • coconut oil for cooking
  • 1 teaspoon fresh coriander root chopped
  • 1 lemongrass stalk finely chopped
  • 1 clove garlic finely chopped
  • 2 teaspoons gluten free soy sauce
  • 2 teaspoons fish sauce
  • 1 lime juiced

To serve

  • 1 small cucumber peeled and diced
  • 1/4 lime juiced extra
  • fresh spring onion finely chopped
  • fresh red chilli finely chopped
  • leaves fresh coriander


  1. Slice the eggplant and set aside
  2. To a shallow dish add the rice flour and the ground peppercorns and salt and mix to combine
  3. Dip each side of the eggplant into the flour and turn to do the other side
  4. Combine the additional ingredients, except those to serve
  5. Heat a pan to medium heat and add the coconut oil to warm
  6. To the warmed pan add the slices of eggplant in batches until browned on each side
  7. Set aside and turn the heat of the pan down to low and allow the heat to reduce for a minute
  8. Add the coriander root and other ingredients to the pan and then return the eggplant, quickly stirring through to coat and warm
  9. To serve add the diced cucumber to the plate and top with the fresh herbs and squeeze of the additional lime juice
  10. Add finely sliced chilli if desired