Szechuan Style Eggplant (Aubergine)
Recipe: #8618
March 14, 2013
Categories: Eggplant, Chinese Wok/Stir-Fry, Vegetarian, Vegetarian Dinner, more
"Spicy and good. Eggplant absorbs the flavors of the sauce and gets nice and tender. Great with a little jasmine rice. I don't peel my eggplant of I use small or thin ones, such as Thai eggplant or Japanese eggplant. Globe eggplant you might want to peel as they can sometimes be bitter."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (68.1 g)
- Calories 205.1
- Total Fat - 19.6 g
- Saturated Fat - 3.2 g
- Cholesterol - 0.4 mg
- Sodium - 136.3 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 0.5 g
- Sugars - 2.1 g
- Protein - 0.8 g
- Calcium - 10.2 mg
- Iron - 0.6 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 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).
Step 2
While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
Step 3
Remove eggplant from skillet when cooked and keep warm.
Step 4
Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
Step 5
Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
Step 6
Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
Step 7
Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
Step 8
Serve hot, garnished with sesame seeds.
Tips
- Serve with steamed rice.
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