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Szechuan Eggplant

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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).