Spicy Numbing Sichuan Peppercorn Mala Eggplant
Chef Mike whips up a bold, aromatic dish rooted in China’s Sichuan province. The hallmark flavor—mala—is a fiery, fragrant mix of ma (numbing, from Sichuan peppercorns) and la (spicy, from chilis). Roasted until silky, the eggplant soaks up the sauce like a sponge, delivering deep flavor and bursts of tingling heat with every bite. Make sure to avoid eating the whole peppers - they are meant to add aroma upon reheat!
Nutritional facts
Protein
10g
Carbs
98g
Calories
490kcal
Fat
7g
Ingredients
Japanese Eggplant, Calrose Rice, Sugar, Soy Sauce, Rice Wine, Canola Oil, Garlic, Green Onion, Sesame Seeds, Chile de Arbol, Cumin, Coriander Seeds, Espelette Pepper , Fennel Seed, Ginger, Szechuan Pepper, Garlic Powder, Monosodium Glutamate, Kombu, Kosher Salt
Contains cereals containing gluten, wheat, soybeans, sesame seeds.
Reviews
2.9
Based on 88 reviews
Not great
Pamela · 03/13/26
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About Mike Ding
Mike Ding has over a decade of fine dining experience with a specialization in French and Asian cuisine. A graduate of Le Cordon Bleu, Mike's culinary journey began with training in global cuisines, butchery, and seasonality. His career includes pivotal roles at prestigious establishments such as Jean-Georges, Picholine, Forgione, Cut by Wolfgang Puck, and Masa.
Mike has been the Chef Owner of Mori NYC since 2019 and the CPO/Owner of Asian Veggies Inc. since 2021. At Asian Veggies Inc., he focuses on sourcing specialty fruits and vegetables while managing imports from Canada, Mexico, and Asia. He places consistent emphasis on incorporating fresh, seasonal ingredients into his dishes and is adept at collaborating directly with farmers and purveyors to ensure the highest quality produce for his menus.
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