Szechwan Eggplant Recipe

Name: Szechwan Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants (3/4 lb. each); 1/2 c. plus 2 Tbsp. chicken broth, divided; 1 Tbsp. peanut or vegetable oil; 2 tsp. minced fresh ginger root; 1 Tbsp. sugar; 1 Tbsp. cornstarch; 2 Tbsp. canned hot bean sauce; 1 Tbsp. soy sauce; 1 Tbsp. dry sherry; 1 Tbsp. cider vinegar; 1 tsp. sesame seed oil; 2 green onions, chopped

Servings: persons

2 medium eggplants (3/4 lb. each)
1/2 c. plus 2 Tbsp. chicken broth, divided
1 Tbsp. peanut or vegetable oil
2 tsp. minced fresh ginger root
1 Tbsp. sugar
1 Tbsp. cornstarch
2 Tbsp. canned hot bean sauce
1 Tbsp. soy sauce
1 Tbsp. dry sherry
1 Tbsp. cider vinegar
1 tsp. sesame seed oil
2 green onions, chopped

1
Rinse eggplants and cut off caps, but do not peel.
2
Cut into 1-inch chunks and place in a 2-quart casserole.
3
Add 1/2 cup broth and cover with lid or plastic wrap.
4
Stirring midway through cooking, microwave on High for 8 to 10 minutes or until tender. Place peanut oil in a 2-cup glass measure.
5
Add garlic and ginger root.
6
Microwave on High for 30 seconds.
7
Stir in sugar and cornstarch.
8
Blend in remaining 2 tablespoons broth, hot bean sauce, soy sauce, sherry, vinegar and sesame oil.
9
Microwave on High for 30 to 60 seconds or until slightly thickened.

153

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 12 ingredients. The key ingredients include: 2 medium eggplants (3/4 lb. each), 1/2 c. plus 2 Tbsp. chicken broth, divided, 1 Tbsp. peanut or vegetable oil, 2 tsp. minced fresh ginger root, and more.

Yes, Szechwan 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.

Szechwan Eggplant

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