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Spicy Szechuan eggplant
Soul warming, restaurant style Szechuan eggplant stir fried and coated in a finger licking spicy sauce.
4.58
from
7
votes
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Course:
Snacks and sides
Cuisine:
Gluten free option, Vegan
Prep Time:
10
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
25
minutes
mins
Servings:
2
Calories:
242
kcal
Author:
Quite Good Food
Ingredients
For the eggplant:
1
eggplant
,
(large)
2
tablespoon
cooking oil
1
teaspoon
sesame oil
1
tablespoon
fresh ginger
,
finely chopped
2
cloves
garlic
,
finely sliced
1
teaspoon
Szechuan peppercorns
,
ground
For the sauce:
1
tablespoon
soy sauce
,
or tamari if gluten free
1
tablespoon
black vinegar
,
or malt/balsamic vinegar if unavailable
1
tablespoon
shao hsing cooking wine
,
or dry sherry if unavailable
1
tablespoon
chilli bean paste
,
or 1 teaspoon chilli flakes or 1-2 tablespoon hot chilli sauce if gluten free
2
teaspoon
corn flour
,
(corn starch)
½
cup
water
To garnish:
1
spring onion
,
(scallion), finely sliced
sesame seeds
Instructions
Mix sauce ingredients in a small bowl or glass jug. Set aside.
Heat cooking oil and sesame oil in a wok or large frypan (skillet) over medium heat.
Chop eggplant into large chunks, then add to the pan. Cook for 5-10 minutes, stirring and turning often, until golden brown and cooked through.
Add ginger, garlic and Szechuan peppercorns to the pan and cook for 1-2 minutes, until fragrant.
Pour sauce over the eggplant and cook for another 1-2 minutes, stirring constantly, until the sauce is thick, glossy and coating the eggplant evenly.
Garnish with spring onion (scallion) and sesame seeds.
Notes
Serves 2 as a side dish
Nutrition information
Calories:
242
kcal
|
Carbohydrates:
20.7
g
|
Protein:
4.5
g
|
Fat:
17
g
|
Saturated Fat:
3.2
g
|
Cholesterol:
0
mg
|
Sodium:
818.8
mg
|
Fiber:
8
g
|
Sugar:
8.9
g
|
Vitamin A:
0
IU
|
Vitamin C:
8.3
mg
|
Calcium:
50
mg
|
Iron:
1.3
mg
Tried this recipe?
Mention
@quitegoodfood
or tag
#quitegoodfood
!