Szechuan Style Eggplants Recipes

SZECHUAN EGGPLANT

Steps:

• Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes.
• In the meantime, chop the garlic and ginger and make the Szechuan Sauce.
• To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.
• Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.
• heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch. ( If in a hurry sometimes I'll use 2 pans.) Set the eggplant aside.
• Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.
• Place in a serving dish and top with scallions and optional peanuts.
• Serve with rice, cauliflower rice, black rice or rice noodles.

SZECHUAN SPICY EGGPLANT

Steps:

• Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
• Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
• Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
• Serve over hot rice.

CHINESE EGGPLANT IN GARLIC SAUCE

Steps:

• Cut eggplants into strips and set aside. Prepare sauce by combining vegetable broth, soy sauce, sugar, lemon juice, molasses, cornstarch, cayenne pepper and set aside.
• Heat oil in a large skillet or wok on medium-high heat, saute eggplant strips until golden brown (may need extra oil).
• Remove eggplant strips and set aside. Add garlic, ginger, spring onions and bell pepper, saute until fragrant, about 2 minutes.
• Add sauteed eggplant strips and quickly add sauce to the skillet stirring and cook stirring until sauce thickens. Check seasoning and add salt to taste if needed.

SICHUAN EGGPLANT IN GARLIC SAUCE

Steps:

• Gather the ingredients.
• Bring a large pot of well salted water to a boil.
• Cut the ends off the eggplant, then halve lengthwise. Cut each half diagonally into 4 crosswise pieces.
• Add the eggplant to the boiling water for 2 to 3 minutes.
• Remove with a slotted spoon and drain on paper towels.
• Make the sauce by combining the chicken broth, dark and light soy sauces , vinegar, rice wine, and sugar in a small bowl. Set aside.
• In a separate small bowl, use your fingers to mix 1/4 teaspoon cornstarch and the black pepper into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking).
• Heat a wok or large skillet over medium-high heat. When the pan is hot, add the oil to the wok . When the oil shimmers, add the garlic, ginger, and green onion.
• Stir-fry to combine, about 10 seconds, then add the ground pork.
• Stir in the chili garlic sauce.
• Stir-fry until the pork turns white and is nearly cooked, using a spatula to break the pork into small pieces, about 1 minute.
• Add the eggplant, and continue to stir-fry until the ingredients are combined, about 1 minute. Give the sauce a quick re-stir and swirl it into the pan. Turn the heat to medium-low, cover and simmer until the eggplant is tender, about 10 minutes.
• In a small cup, mix the remaining 1 tablespoon cornstarch and water.
• Add the cornstarch slurry to the middle of the pan, stirring quickly to thicken. Once thickened, the dish is done. Serve hot.

YU XIANG QIE ZI (SICHUAN EGGPLANT)

Steps:

• Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attaching on the eggplants)
• Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
• Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
• Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma.
• Stir in the sauce. Cook for a while until the sauce is thickened. Mix well and make sure the eggplants are well coated.
• Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.

SICHUAN EGGPLANT STIR FRY (鱼香茄子)

Steps:

• Chop eggplant into long sticks of about 2-inch (5-cm) long and 1/4-inch (6-mm) thick.
• Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
• Add all the sauce ingredients into a bowl. Stir to mix well.
• Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
• Add oil to a large nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping (you might need to cook in 2 or 3 batches). Fry the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 5 to 7 minutes. Transfer to a plate. Cook the remaining batch(es) with the same method. If the skillet gets too hot and starts to smoke, turn to medium heat.
• Once the eggplant is all cooked, remove the pan from the stove. Drain extra oil and only leave 1 tablespoon in the pan by pouring the oil into a heatproof bowl, or wipe the pan with a few layers of paper towels attached to the front end of a pair of tongs.
• Add the Sichuan peppercorns into the pan. Cook over medium heat until the peppercorns turn dark brown. Remove them with a spatula and transfer to a small bowl (*Footnote 3). Add the pork. Cook and chop with your spatula, until separated into small bits and cooked through. Add green onion, garlic, ginger, and dried chili peppers. Stir a few times to release the fragrance.
• Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well.
• Turn to the lowest heat and taste the sauce (be careful, it will be very hot!) Adjust flavor by sprinkling a bit more salt or sugar, if needed. Turn to medium heat and mix well again. Transfer everything to a plate immediately.
• Serve hot over steamed rice as a main.

SZECHUAN-STYLE EGGPLANT

Steps:

• Toss eggplant in colander with salt; let stand 30 minutes.
• Rinse off salt and pat eggplant dry with paper towels; set aside.
• Place green onion in work bowl of food processor with steel knife.
• With machine running, drop ginger and garlic through feed tube and mince finely.
• Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black.
• Add green onion mixture and stir fry until fragrant, about 1 minute.
• Add eggplant and toss to coat with oil.
• Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes.
• Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds.
• Add Sherry mixture to wok and stir 2 minutes.
• Dissolve cornstarch in 1 teaspoon sesame oil and add to wok.
• Stir until sauce is glossy, about 15 more seconds.
• Serve immediately.

SZECHUAN STYLE EGGPLANT (AUBERGINE)

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.

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

Steps:

• In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
• Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
• In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
• Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
• Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

SZECHWAN EGGPLANT STIR-FRY

Steps:

• Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
• Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
• After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

SZECHUAN-STYLE TOFU WITH EGGPLANT

Steps:

• Heat the olive and sesame oils in a stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden.
• Meanwhile, cut the Japanese eggplants into 1/4-inch-thick slices. If using regular eggplant, quarter it lengthwise, then cut into 1/4-inch-thick slices.
• Cut the tofu into 6 slabs crosswise. Blot well with paper towels, then cut into narrow strips.
• Add the eggplant and tofu to the pan, followed by the wine, hoisin sauce, ginger, and 1/4 cup water. Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender. Lift the lid once or twice during that time to stir. Cook, uncovered, for 5 minutes longer, or until the liquid has been completely reduced.
• Add the bok choy and stir-fry, uncovered, for just a minute or two, until warmed. Season to taste with soy sauce and chile oil. Serve at once.
• menu suggestions
• It's nice to serve this hearty dish over cooked quick grains (like whole-wheat couscous or quinoa) or Asian noodles. Or, if you have the time, cook some brown rice-that's how I like it best. Since this isn't a colorful dish, you'll need something to liven up the plate. Broccoli with Pine Nuts or Almonds (page 204) or Stir-Fried Baby Carrots (page 206) would be a good choice. A few cherry or grape tomatoes or pickled beets add interest to the plate as well.
• If you'd prefer something raw and crunchy to go with this, choose Bok Choy, Red Cabbage, and Carrot Salad (page 176), Fruitful Red Slaw (page 177), or Mixed Greens with Sprouts, Apple, and Daikon (page 179). A bed of noodles or grain would be welcome with this menu, too.
• nutrition information
• Calories: 155
• Total Fat: 8g
• Protein: 9g
• Carbohydrates: 13g
• Fiber: 2g
• Sodium: 270mg