Szechuan-Style Eggplant Recipe

Name: Szechuan-Style Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplants, unpeeled, cut into 3/4 inch cubes (1 1/2 lbs. total); 1 teaspoon salt; 2 large green onions, cut into 1 inch pieces; 1 piece fresh ginger, peeled (1x1/2 inch); 2 large garlic cloves; 1/4 cup peanut oil; 1 tablespoon sesame oil; 1/4 teaspoon dried red pepper flakes (to taste); 2 tablespoons dry sherry; 2 tablespoons white wine vinegar; 2 tablespoons sugar; 1 1/2 tablespoons soy sauce; 1 -2 tablespoon chili paste with garlic; 1 teaspoon cornstarch; 1 teaspoon sesame oil

Servings: persons

2 small eggplants, unpeeled, cut into 3/4 inch cubes (1 1/2 lbs. total)
1 teaspoon salt
2 large green onions, cut into 1 inch pieces
1 piece fresh ginger, peeled (1x1/2 inch)
2 large garlic cloves
1/4 cup peanut oil
1 tablespoon sesame oil
1/4 teaspoon dried red pepper flakes (to taste)
2 tablespoons dry sherry
2 tablespoons white wine vinegar
2 tablespoons sugar
1 1/2 tablespoons soy sauce
1 -2 tablespoon chili paste with garlic
1 teaspoon cornstarch
1 teaspoon sesame oil

1
Toss eggplant in colander with salt; let stand 30 minutes.
2
Rinse off salt and pat eggplant dry with paper towels; set aside.
3
Place green onion in work bowl of food processor with steel knife.
4
With machine running, drop ginger and garlic through feed tube and mince finely.
5
Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black.
6
Add green onion mixture and stir fry until fragrant, about 1 minute.
7
Add eggplant and toss to coat with oil.
8
Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes.
9
Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds.
10
Add Sherry mixture to wok and stir 2 minutes.
11
Dissolve cornstarch in 1 teaspoon sesame oil and add to wok.
12
Stir until sauce is glossy, about 15 more seconds.
13
Serve immediately.

327

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.

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

You need 15 ingredients. The key ingredients include: 2 small eggplants, unpeeled, cut into 3/4 inch cubes (1 1/2 lbs. total), 1 teaspoon salt, 2 large green onions, cut into 1 inch pieces, 1 piece fresh ginger, peeled (1x1/2 inch), and more.

Yes, Szechuan-Style Eggplant 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.

Szechuan-Style Eggplant

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