Szechuan Aubergines Recipes

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SZECHUAN STYLE EGGPLANT (AUBERGINE)



Szechuan Style Eggplant (Aubergine) image

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

Provided by PalatablePastime

Categories     Vegetable

Time 29m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 398.5, Fat 19.8, SaturatedFat 3.3, Sodium 445, Carbohydrate 55.6, Fiber 29.1, Sugar 23.6, Protein 10.3

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