Eggplant (Aubergine) In Hot Sauce Recipe

Name: Eggplant (Aubergine) In Hot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 Japanese eggplants, sliced 1/2 inch thick and 2 inches long; 1/2 tablespoon minced fresh ginger; 1 tablespoon minced fresh garlic; 1 1/2 tablespoons szechuan hot bean sauce; 1/2 tablespoon szechuan style pepper; 2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce; 1/4 cup vegetable broth or 1/4 cup chicken broth; 1/2 teaspoon fresh ground pepper; 1/2 tablespoon rice wine vinegar; 2 tablespoons minced green onions; 3 drops sesame oil; 1 tablespoon chopped parsley

Servings: persons

4 -5 Japanese eggplants, sliced 1/2 inch thick and 2 inches long
1/2 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1 1/2 tablespoons szechuan hot bean sauce
1/2 tablespoon szechuan style pepper
2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
1/4 cup vegetable broth or 1/4 cup chicken broth
1/2 teaspoon fresh ground pepper
1/2 tablespoon rice wine vinegar
2 tablespoons minced green onions
3 drops sesame oil
1 tablespoon chopped parsley

1
NOTE if using American Eggplant, use baby eggplant and it should be peeled. Slice the same way.
2
Heat saute pan over high heat with some broth then add ginger, garlic and eggplant slices; stir fry until eggplant becomes thoroughly soft. [note to save time you can nuke the eggplant slices until almost done]. Note if you decide to nuke it or bake it a bit first sprinkle with the szechaun pepper in this step instead of adding it to the next step.
3
Add bean sauce, szechaun pepper, Braggs or soy sauce, vegetable broth and sesame oil stirring for 1 minutes over high heat.
4
Add black pepper, vinegar and green onion; stir until hot and blended.
5
Serve garnished with parsley. You may serve over rice.
6
Note: The vegetable broth was a medium one. Not too light nor overly rich. However the recipe seems that it would allow you to try either one in place of the medium broth. I will give it a shot when I have some made up for that.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 -5 Japanese eggplants, sliced 1/2 inch thick and 2 inches long, 1/2 tablespoon minced fresh ginger, 1 tablespoon minced fresh garlic, 1 1/2 tablespoons szechuan hot bean sauce, and more.

Yes, Eggplant (Aubergine) In Hot Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) In Hot Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions