Szechuan Eggplant
Ingredients
- 1 eggplant, or 2 long Japanese eggplants
- 2 cloves garlic, finely chopped (1 tbsp minced)
- 1-2 tbsp Szechuan sauce (you can also instead use Teriyaki, Plum, or Sweet & Sour sauce) (store bought or homemade)
- 1 tbsp water
- 2 scallions, chopped
- 1 chili pepper, chopped (optional)
- 3 tsp vegetable oil
- ½ tsp salt, or to taste
Instructions
Baking the eggplant
- Heat oven to 400 degrees F (200 degrees C).
- Add parchment paper on 1 – 2 baking sheets and ser aside.
- Cut the eggplant into cubes, roughly sized at 1 – 1 1/2 inches. (removing the skin before cutting is optional).
- Add eggplant pieces to a bowl, then sprinkle salt and 2 tbsp oil, and gently mix so that most of the eggplant pieces will have a light coating of the oil and salt.
- Evenly spread the pieces on the sheets on 1 – 2 baking trays, and roast in the oven for 20 minutes.
- Remove trays from oven and set aside (remember to turn your oven off).
Lightly Stir-fry the eggplant
- Heat a large skillet to medium heat
- Add 1 tsp oil
- Add the garlic, scallions, and chili pepper, and gently stir in the oil for 1 minute.
- Add 1 tbsp of Szechwan sauce (or other sauce) and 1 tbsp water to skillet and gently stir for 15 seconds.
- Add the cooked eggplant into the sauce and gently coat all pieces with the sauce, gently mixing for about 5 minutes.
- Taste and add 1 tsp to 1 tbsp of sauce if needed, then let cook for another minute.
- Garnish with chopped scallions (optional)
- Remove from heat and serve hot.
Notes
Pairing:
Serve with rice or noodles, and with a legume dish (for example, stew lentils, curry black-eyed peas or curry chana).