Sometimes, you just want a meal that feels pure comfort, which this crockpot Sichuan eggplant delivers. The eggplant becomes soft and flavorful, perfectly soaking up the spicy, garlicky sauce.

Every bite is packed with rich, bold flavors, and it’s so satisfying when paired with warm rice. I usually make this on lazy weekends because the slow cooker does all the heavy lifting.

It’s great for meal prep, too, since the flavors only deepen overnight. Don’t forget the toppings—peanuts and fresh cilantro make it extra special. This is one of those recipes you’ll keep coming back to!

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Recipe Ingredients

• 1.25 kg (2 lb 12 oz) eggplants (aubergines), quartered lengthways and sliced into 3 cm (1¼ in) pieces
• 1½ tablespoons sesame oil
• 4 garlic cloves, finely chopped
• 2 teaspoons Sichuan peppercorns, toasted and coarsely crushed
• 2 teaspoons finely grated ginger
• 4 tablespoons Chinese rice wine
• 4 tablespoons oyster sauce
• 1 teaspoon chilli flakes
• 3 tablespoons light soy sauce
• 1½ tablespoons malt vinegar
• 1 tablespoon coconut sugar or raw sugar
• 1 tablespoon cornflour (cornstarch)
• 4 spring onions (scallions), thinly sliced (keep white and green parts separate)
• 220 g (7¾ oz/1½ cups) frozen shelled soybeans (edamame), thawed
• Roasted peanuts, sliced red chilli, chopped coriander (cilantro), and steamed rice, for serving

How To Make Slow Cooker Sichuan Chilli Eggplant and Soybeans

1. Prepare the Eggplant: Sprinkle the eggplant pieces with salt and let them sit in a large colander over a bowl for 1 hour. Once the time is up, rinse the eggplant under cold water and pat them dry thoroughly using paper towels.
2. Sear the Eggplant: Heat 2 teaspoons of sesame oil in a large frying pan or wok over medium-high heat. Sear about a third of the eggplant pieces for 2 minutes on each side, then transfer to the slow cooker. Repeat this step with the remaining oil and eggplant until all pieces are lightly browned.
3. Mix the Sauce: In a bowl, whisk together the garlic, Sichuan peppercorns, grated ginger, Chinese rice wine, oyster sauce, chilli flakes, soy sauce, malt vinegar, sugar, cornflour, and the white parts of the spring onions. Add 250 ml (9 fl oz/1 cup) of water to the mixture and whisk again until the sauce is smooth and combined.
4. Cook in the Slow Cooker: Pour the sauce mixture over the seared eggplant in the slow cooker. Set the slow cooker to high and cook for 2 hours and 15 minutes, stirring occasionally for even cooking.
5. Add the Soybeans: Stir the thawed soybeans into the slow cooker and let everything cook for an additional 15 minutes until the soybeans are heated through.
6. Garnish and Serve: Once the cooking time is complete, scatter the green parts of the spring onions over the dish. Top with roasted peanuts, sliced red chilli, and chopped coriander. Serve hot with steamed rice on the side.

Recipe Tips

• Use fresh ginger and garlic instead of jarred versions for the sauce to bring out bolder, fresher flavors in your Sichuan-style dish. Grate them finely for even distribution.
• For a smokier flavor, lightly char the eggplant slices on a grill before adding them to your slow cooker. This step enhances the depth of flavor.
• If you prefer less heat, reduce the chili flakes or substitute them with mild paprika to keep the rich flavors without overwhelming spice.
• Add mushrooms or bell peppers alongside the eggplant for extra texture and flavor. They’ll soak up the sauce beautifully and provide more variety.

Recipe FAQs and Variations

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• Slow Cooker Ribollita
• Indian Curried Yellow Split Pea and Coconut Soup