1/5 Photos of 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.
My Private Note
Units: US | Metric
- 6 Japanese eggplants, cut into finger sized strips
- 1 1/2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/4 cup chicken broth
- 4 tablespoons peanut oil
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1/2-1 teaspoon red pepper flakes
- 1/4 cup water chestnut, rinsed and chopped
- 3 -4 scallions, finely chopped
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon toasted sesame seeds
- 1Cook 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).
- 2While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
- 3Remove eggplant from skillet when cooked and keep warm.
- 4Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
- 5Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
- 6Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
- 7Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
- 8Serve hot, garnished with sesame seeds.
Browse Our Top Vegetable Recipes
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
- Total Fat 19.8 g
- Saturated Fat 3.2 g
- Cholesterol 0.0 mg
- Sodium 445.0 mg
- Total Carbohydrate 55.6 g
- Dietary Fiber 29.0 g
- Sugars 23.5 g
- Protein 10.3 g
The following items or measurements are not included:
rice wine vinegar