Szechuan Style Eggplant (Aubergine)

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.

• Total Time: 29 mins
• Prep Time: 15 mins
• Cook Time: 14 mins

Ingredients:

Servings: 4

• 6 Japanese eggplants , cut into finger sized strips
• 1 ½ tablespoons soy sauce
• 1 tablespoon brown sugar
• ¼ cup chicken broth
• 4 tablespoons peanut oil
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• ½-1 teaspoon red pepper flakes
• ¼ cup water chestnut , rinsed and chopped
• 3 -4 scallions , finely chopped
• 1 ½ tablespoons rice wine vinegar
• 1 tablespoon dark sesame oil
• 1 tablespoon toasted sesame seed

Directions:

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.

Reviews

[Chef #866627]

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....

[Vlada]

I love this recipe. I have made it so many times now, and it is wonderful every time. Today I did not have water chestnuts so I used sliced bamboo shoots. I also wanted to reduce calories so used less oil and used water instead of chicken stock. It was still amazing. I do tend to put a bit more of both ginger and garlic, and I am always generous with soya sauce. I also love that you can vary ingredients - some people suggested pork and bell peppers, this definitely works too. A dish to remember and delight in.

[YungB]

Very good and so simple to make. T will be adding this recipe to my rotation. Thanks.