Szechuan Eggplant Recipe

Szechuan Eggplant Recipe

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

Szechuan Eggplant Recipe

Szechuan Eggplant Recipe

20 min2 servings

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About this Recipe

Dreaming of vibrant, flavorful Szechuan eggplant without the fuss? This incredibly easy Szechuan eggplant recipe brings authentic, delicious taste right to your kitchen in just 20 minutes.

What makes this recipe a true weeknight hero is its sheer simplicity, coupled with a richly flavored sauce that coats every piece of tender eggplant. You'll achieve that irresistible Szechuan-inspired experience with minimal effort, transforming humble eggplant into a star side dish that's far from ordinary.

Prepare for tender, yielding eggplant that practically melts in your mouth, bathed in a savory, slightly sweet, and subtly spicy sauce. The beautiful balance of umami notes from soya sauce with the tang of white vinegar creates a compelling flavor profile. Infused with aromatic shallots and a generous kick of garlic, each bite delivers depth and warmth. This dish offers a delightful journey of flavors, from an initial burst of spice to a lingering, satisfying finish, making it an ideal companion for your favorite Asian meals.

This versatile Szechuan eggplant recipe warmly invites your personal touch. To adjust the heat, feel free to modify the amount of red chilli sauce; Sriracha, Maggi, or even chilli flakes all work wonderfully. If shallots aren't on hand, pearl onions are a perfect substitute. For that touch of sweetness, brown sugar or jaggery can be used interchangeably. And when it comes to the oil, sesame oil, Indian gingelly oil, or peanut oil can all be swapped to suit your pantry.

Serve this delectable Szechuan eggplant as a vibrant and satisfying side dish alongside your favorite fried rice or a comforting bowl of noodles. It's an excellent choice for a quick weeknight dinner, adding authentic Szechuan-inspired flavors to any table.

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