Spicy Szechuan Eggplant

Name: Spicy Szechuan Eggplant
Cuisine: Asian
Ingredients: 1 1/2 lbs Japanese Eggplant (about 4 x 10 inch eggplants); 2 teaspoons salt; bowl of water; 2 tablespoons cornstarch; 2–4 tablespoons peanut oil ( or wok oil); 4 cloves garlic, rough chopped; 2 teaspoons ginger, finely minced; 5–10 dried red chilies; 1 teaspoon Szechuan peppercorns ( or sub regular peppercorns); 1/4 cup soy sauce or low sodium soy sauce; 1 tablespoon garlic chili paste ( or sub 1 teaspoon chili flakes); 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon Chinese cooking wine (or mirin); 3 tablespoons sugar, brown sugar, coconut sugar, maple syrup or alternative; 1/2 teaspoon five spice; Roasted peanuts; Scallions

8 steps

Updated at: Thu, 17 Aug 2023 05:11:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1005.7 kcal (50%)

Total Fat60.2 g (86%)

Carbs105.3 g (40%)

Sugars55.4 g (62%)

Protein24.7 g (49%)

Sodium9334.4 mg (467%)

Fiber28.9 g (103%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1.5 lbsJapanese Eggplant

about 4 x 10 inch eggplants

2 teaspoonssalt

water

2 tablespoonscornstarch

2 tablespoonspeanut oil

or wok oil

4cloves garlic

rough chopped

2 teaspoonsginger

finely minced

5dried red chilies

1 teaspoonSzechuan peppercorns

or sub regular peppercorns

¼ cupsoy sauce

or low sodium soy sauce

1 tablespoongarlic chili paste

or sub 1 teaspoon chili flakes

1 tablespoonsesame oil

1 tablespoonrice vinegar

1 tablespoonChinese cooking wine

or mirin

3 tablespoonssugar

brown sugar, coconut sugar, maple syrup or alternative

½ teaspoonfive spice

roasted peanuts

scallions

Instructions

Step 1

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.

Step 2

In the meantime, chop the garlic and ginger and make the Szechuan Sauce.

Step 3

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.

Step 4

Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.

Step 5

Working in 2 batches, 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.

Step 6

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.

Step 7

Place in a serving dish and top with scallions and optional peanuts.

Step 8

Serve with rice, cauliflower rice, black rice or rice noodles.