Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Chinese / Szechuan Style Eggplant (Aubergine) Recipe
    Lost? Site Map

    Szechuan Style Eggplant (Aubergine)

    Szechuan Style Eggplant (Aubergine). Photo by Hadice

    1/5 Photos of Szechuan Style Eggplant (Aubergine)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    15 mins

    14 mins

    Sue Lau's Note:

    Spicy and good. Eggplant absorbs the flavors of the sauce and gets nice and tender. Great with a little jasmine rice.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
    3. 3
      Remove eggplant from skillet when cooked and keep warm.
    4. 4
      Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
    5. 5
      Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
    6. 6
      Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
    7. 7
      Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
    8. 8
      Serve hot, garnished with sesame seeds.

    Ratings & Reviews:

    • on February 12, 2009

      55

      This was EXCELLENT!! I love the flavors. I made this as written, except I only had 1/2 tablespoon fresh ginger. The ginger flavor was pretty strong, so next time I make this I will cut it back to 1/2 tablespoon ginger again. I plan to replace the eggplant with scallops the next time I make this. I would recommend this for anyone that likes a sweet/spicy flavor. This tastes like it was made in a Chinese restaurant. Thank you for posting, Sue!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2008

      This is a winner!! Simply fabulous. Be warned, you'd better wear clean socks when you serve, because your guests will be kissing your feet. But in addition to all the well-deserved raves here, I have a revolutionary tip: Instead of serving this hot, refrigerate it and serve next day, or even better, a few days later, upon which it acquires a sinfully, 'cannot stop eating this' flavor. Trust me. Served cold and after at least two days (three is better), this is an astonishing dish. Also, at the very least double the sauce amount. I will make this over and over. It is already legend in my family....

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2014

      55

      This is awesome!!! I doubled the sauce and used chili garlic sauce, its this Chinese sauce sambal Olek. It came out delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (32)

    Advertisement

    Nutritional Facts for Szechuan Style Eggplant (Aubergine)

    Serving Size: 1 (889 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 398.4
     
    Calories from Fat 178
    44%
    Total Fat 19.8 g
    30%
    Saturated Fat 3.2 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 445.0 mg
    18%
    Total Carbohydrate 55.6 g
    18%
    Dietary Fiber 29.0 g
    116%
    Sugars 23.5 g
    94%
    Protein 10.3 g
    20%

    The following items or measurements are not included:

    rice wine vinegar

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes