Szechuan Eggplant

Szechuan food is usually the ones with the little red chile pepper on your Chinese take-out menu. Often this style of food is hot and spicy. This vegetarian recipe does have some heat, but not too much. Come on! Trust me!

Szechuan Eggplant

Ingredients

  • 1 pound Oriental eggplants or other eggplant, peeled
  • 2 tablespoons peanut oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes or 1/2 teaspoon hot chili oil
  • 3 green onions, cut into 1-inch pieces
  • 1/4 cup hoisin sauce
  • 1/4 cup vegetable broth
  • toasted sesame seeds (see NOTE)

 

Instructions

Cut eggplants lengthwise into 1/2-inch slices.  Cut each slice into 2 x 1/2-inch strips.

Heat a wok or large skillet over medium high heat.  Add oil and heat until hot.  Add eggplant, garlic, and pepper flakes.  Stir fry until the eggplant is tender and browned, about 7 minutes.

Reduce heat to medium, add onions, hoisin, and broth.  Stir fry about 2 minutes.  Sprinkle with sesame seeds and serve.

Serves 4 to 6.

 

NOTE:  You can toast sesame seeds in a dry skillet over medium heat.  Shake the skillet until the seeds turn golden and begin to pop.  And that’s it!

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6 thoughts on “Szechuan Eggplant

  1. Delicious! I had a ‘regular’ eggplant that I didn’t peel. I used the hot chili oil because I have it & used a couple extra scallions because I love them. This was quick, easy, delicious & devoured! Made for Culinary Quest 2014/CCQ.

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  2. Very easy and delicious! I used partially peeled eggplants and crushed red pepper flakes.
    I served this with some gingered chicken and white rice.
    Delicious, we all loved it very muche and we loved the combinatione of eggplants with hoisin sauce!

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  3. Very, very good recipe! Like Elmotoo, I used chili oil. For my personal preference, I upped the garlic and green onion. We only get regular eggplant here, but it worked well – I left it unpeeled because I like the color contrast. Thanks for posting! Made for CQ14.

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  4. This is a really tasty eggplant dish. I used Japanese eggplant as I find them more tender and the skin is not too thick. Made as per the recipe instructions and served this dish along with some Asian chicken thighs. Nancy : )

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