This easy and flavorful Slow Cooker Sichuan Chilli Eggplant and Soya Beans is a delicious, quick meal packed with spicy, tangy sauce and tender eggplant. Perfect for a comforting dinner, it’s a great way to enjoy a healthy, vegetarian dish with simple, pantry-friendly ingredients. Serve with rice for a complete meal!

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Recipe Ingredients

• 1.25 kg (2 lb 12 oz) eggplants (aubergines), quartered lengthways and cut into 3 cm (1¼ inch) slices
• 2 teaspoons Sichuan peppercorns
• 1½ tablespoons sesame oil
• 4 garlic cloves, crushed or finely chopped
• 2 teaspoons finely grated fresh ginger
• 80 ml (2½ fl oz/1/3 cup) Chinese rice wine
• 80 ml (2½ fl oz/1/3 cup) vegetarian oyster sauce
• 1 teaspoon chilli flakes
• 60 ml (2 fl oz/¼ cup) light soy sauce
• 1½ tablespoons malt vinegar
• 1 tablespoon coconut sugar or raw sugar
• 1 tablespoon cornflour (cornstarch)
• 4 spring onions (scallions), thinly sliced (white and pale parts kept separate from green parts)
• 220 g (7¾ oz/1½ cups) frozen shelled soya beans (edamame), thawed
• Roasted peanuts, sliced long red chilli, chopped coriander (cilantro), and steamed rice, to serve

How To Make Slow Cooker Sichuan Chilli Eggplant And Soya Beans

1. Prepare the Eggplant: Sprinkle the eggplant slices with salt and set aside in a large colander over a bowl for 1 hour to draw out excess moisture. Rinse the eggplant and pat dry with paper towels.
2. Toast the Sichuan Peppercorns: In a small frying pan over medium heat, toast the Sichuan peppercorns for 3–4 minutes until fragrant, stirring to prevent burning. Coarsely crush.
3. Sear the Eggplant: Heat 2 teaspoons of sesame oil in a large frying pan or wok over medium-high heat. Working in batches, sear one-third of the eggplant slices for 2 minutes on each side, then transfer to the slow cooker. Repeat with the remaining oil and eggplant.
4. Make the Sauce: In a bowl, combine the toasted peppercorns, garlic, ginger, rice wine, oyster sauce, chilli flakes, soy sauce, vinegar, sugar, cornflour, the white and pale parts of the spring onions, and 250 ml (9 fl oz/1 cup) of water. Whisk until well combined.
5. Slow Cook: Pour the sauce mixture into the slow cooker with the eggplant. Cook on high for 2¼ hours.
6. Add the Soya Beans: Stir in the soya beans and cook for an additional 15 minutes.
7. Serve: Top with the green parts of the spring onions, roasted peanuts, chopped chilli, and coriander. Serve over steamed rice.

Recipe Tips

• Press the Eggplant Well: Make sure to salt and drain the eggplant for at least 1 hour. This removes excess moisture, ensuring the eggplant absorbs more flavor and becomes tender when cooking.
• Toast the Sichuan Peppercorns: Toasting the peppercorns enhances their flavor. Don’t skip this step—it adds an essential depth of taste to the dish.
• Sear the Eggplant in Batches: Searing the eggplant in batches helps it cook evenly and develop a rich, golden color. This prevents overcrowding and ensures the perfect texture.
• Adjust the Spice Level: If you prefer a milder dish, reduce the number of chilli flakes. For extra heat, add more or use fresh red chilli.
• Use Fresh Soya Beans: If you can find fresh soya beans, they’re even better than frozen. They’ll give the dish a sweeter, fresher flavor.

Recipe FAQs and Variations

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