Szechuan Eggplant Recipe

Szechuan Eggplant Recipe

from cookingandme.com
20 min
2 servings

This is a very easy Szechuan eggplant recipe inspired by the cuisine of the Chinese province of Szechuan. The eggplant is cooked in a delicious sauce and makes for a great side dish to fried rice or noodles.

Ingredients

  • 3 cups eggplant cut into 1" wide wedges or cubes (use the large, purple variety)
  • 5-6 shallots or pearl onions
  • 1 teaspoon minced garlic (add more if you can tolerate it)
  • 1 teaspoon red red chilli sauce (Sriracha, Maggi, or even chilli flakes will work)
  • 2 tablespoons of soya sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon cornflour or corn starch
  • 1/2 teaspoon brown sugar (or jaggery)
  • A fistful coriander leaves / cilantro
  • 1/2 teaspoon black pepper powder (adjust to taste)
  • 2 tablespoons of sesame oil (Indian gingelly oil or peanut oil)
  • 1 cup water

Directions

  1. 1

    Heat the oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown.

  2. 2

    Add salt and pepper to this, drain, and set aside

  3. 3

    In the same pan, more oil if required and fry the shallots until soft

  4. 4

    To this, add the red chilli sauce (or flakes) and minced garlic. Saute for a few seconds

  5. 5

    Meanwhile, mix the soya sauce, vinegar, corn starch, sugar, and some salt in a bowl to make the Szechuan sauce

  6. 6

    Add this to the shallot mixture and cook on medium-high heat until it starts to bubble

  7. 7

    Tip in the fried eggplant and mix well until the sauce coats the eggplant

  8. 8

    Garnish with chopped coriander leaves and serve hot with fried rice or noodles. Goes great even with plain steamed rice