Szechuan Style Eggplant (Aubergine) Recipe

Name: Szechuan Style Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Japanese eggplants, cut into finger sized strips; 1 1/2 tablespoons soy sauce; 1 tablespoon brown sugar; 1/4 cup chicken broth; 4 tablespoons peanut oil; 1 tablespoon grated ginger; 1 tablespoon minced garlic; 1/2 - 1 teaspoon red pepper flakes; 1/4 cup water chestnut, rinsed and chopped; 3 -4 scallions, finely chopped; 1 1/2 tablespoons rice wine vinegar; 1 tablespoon dark sesame oil; 1 tablespoon toasted sesame seeds

Servings: persons

6 Japanese eggplants, cut into finger sized strips
1 1/2 tablespoons soy sauce
1 tablespoon brown sugar
1/4 cup chicken broth
4 tablespoons peanut oil
1 tablespoon grated ginger
1 tablespoon minced garlic
1/2 - 1 teaspoon red pepper flakes
1/4 cup water chestnut, rinsed and chopped
3 -4 scallions, finely chopped
1 1/2 tablespoons rice wine vinegar
1 tablespoon dark sesame oil
1 tablespoon toasted sesame seeds

1
Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
2
While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
3
Remove eggplant from skillet when cooked and keep warm.
4
Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
5
Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
6
Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
7
Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
8
Serve hot, garnished with sesame seeds.

233

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 13 ingredients. The key ingredients include: 6 Japanese eggplants, cut into finger sized strips, 1 1/2 tablespoons soy sauce, 1 tablespoon brown sugar, 1/4 cup chicken broth, and more.

Yes, Szechuan Style Eggplant (Aubergine) 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 (Aubergine)

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