Szechwan-Style Eggplant with Pita Wedges Recipe

Name: Szechwan-Style Eggplant with Pita Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; a 1 1/4-pound eggplant, peeled if desired and cut into 1/2-inch cubes (about 6 cups); 1 teaspoon cornstarch; 1/2 cup chicken broth; 1 teaspoon minced garlic; 1 tablespoon minced peeled fresh gingerroot; 2 to 3 teaspoons Szechwan chili paste*, or to taste; 1 teaspoon hoisin sauce*; 1 tablespoon rice vinegar* or white-wine vinegar; 1 tablespoon dry Sherry; 3 scallions, sliced thin; 2 tablespoons soy sauce; 1 tablespoon firmly packed light brown sugar; 1 red bell pepper, minced; 1/2 teaspoon Oriental sesame oil, or to taste; white pita and whole-wheat pita, cut into wedges, as an accompaniment; *available at Oriental markets, specialty foods shops, and some supermarkets

Servings: persons

1/4 cup vegetable oil
a 1 1/4-pound eggplant, peeled if desired and cut into 1/2-inch cubes (about 6 cups)
1 teaspoon cornstarch
1/2 cup chicken broth
1 teaspoon minced garlic
1 tablespoon minced peeled fresh gingerroot
2 to 3 teaspoons Szechwan chili paste*, or to taste
1 teaspoon hoisin sauce*
1 tablespoon rice vinegar* or white-wine vinegar
1 tablespoon dry Sherry
3 scallions, sliced thin
2 tablespoons soy sauce
1 tablespoon firmly packed light brown sugar
1 red bell pepper, minced
1/2 teaspoon Oriental sesame oil, or to taste
white pita and whole-wheat pita, cut into wedges, as an accompaniment
*available at Oriental markets, specialty foods shops, and some supermarkets

1
In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir-fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned.
2
Transfer the eggplant with a slotted spoon to paper towels to drain.
3
In a small bowl dissolve the cornstarch in the broth.
4
To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir-fry the mixture for 30 seconds.
5
Add the scallions and stir-fry the mixture for 30 seconds.
6
Add the soy sauce, the brown sugar, the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir-fry the mixture for 1 minute, or until the eggplant has absorbed most of the liquid.
7
Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well.
8
The eggplant mixture may be made 1 day in advance and kept covered and chilled.
9
Transfer the eggplant mixture to a bowl and serve it with the pita wedges.

224

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 17 ingredients. The key ingredients include: 1/4 cup vegetable oil, a 1 1/4-pound eggplant, peeled if desired and cut into 1/2-inch cubes (about 6 cups), 1 teaspoon cornstarch, 1/2 cup chicken broth, and more.

Yes, Szechwan-Style Eggplant with Pita Wedges 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-Style Eggplant with Pita Wedges

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