Eggplant Szechuan Style

Name: Eggplant Szechuan Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggplant (about 12 oz.); 1/2 Tbsp. ginger; 1 tsp. chopped garlic; 1 Tbsp. chopped green onion; 1 tsp. hot bean paste; 1 tsp. brown vinegar; 2 Tbsp. soy sauce; 1 tsp. sugar; 1 tsp. salt; 1/2 c. soup stock; 6 Tbsp. oil; 1 tsp. sesame oil

Eats Now Editorial Team · 251 kcal · Vegetarian

Jump to Recipe

Eggplant Szechuan Style – a delicious recipe with eggplant, ginger, garlic, green onion, hot bean paste, brown vinegar. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

4 eggplant (about 12 oz.)
1/2 Tbsp. ginger
1 tsp. chopped garlic
1 Tbsp. chopped green onion
1 tsp. hot bean paste
1 tsp. brown vinegar
2 Tbsp. soy sauce
1 tsp. sugar
1 tsp. salt
1/2 c. soup stock
6 Tbsp. oil
1 tsp. sesame oil

1
Choose firm purple eggplant.
2
Remove stalk and, without peeling, cut into thumb-size pieces.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 4 eggplant (about 12 oz.), 1/2 Tbsp. ginger, 1 tsp. chopped garlic, 1 Tbsp. chopped green onion, and more.

Yes, Eggplant Szechuan Style 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.

Quick Info

Servings
4 servings
Calories
251 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Tangy Roasted Asparagus
Creamy Black Bean, Mushroom, and Zucchini Enchiladas
Caponata in Lavash Cups
Butternut Squash and Kale Stir Fry

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy