Best Szechwan Eggplant Recipes

SZECHWAN EGGPLANT STIR-FRY

Steps:

• Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
• Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
• After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

SZECHWAN-STYLE EGGPLANT WITH PITA WEDGES

Steps:

• In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir-fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned. Transfer the eggplant with a slotted spoon to paper towels to drain.
• In a small bowl dissolve the cornstarch in the broth. To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir-fry the mixture for 30 seconds. Add the scallions and stir-fry the mixture for 30 seconds. Add the soy sauce, the brown sugar, the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir-fry the mixture for 1 minute, or until the eggplant has absorbed most of the liquid. Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well. The eggplant mixture may be made 1 day in advance and kept covered and chilled. Transfer the eggplant mixture to a bowl and serve it with the pita wedges.

SZECHWAN EGGPLANT

Steps:

• Pare eggplant and cut into 2-inch strips.
• In a wok or skillet, heat oil to 450°F Fry eggplant until soft; remove from oil and set aside.
• Pour out all but 1 teaspoon of the oil; fry meat for 1 minute. Stir in eggplant.
• Combine remaining ingredients and stir into eggplant mixture; cook 1 minute.

CHINESE EGGPLANT SZECHWAN STYLE

Steps:

• Trim the eggplant and cut into strips about 1 1/2 inches wide by 3 inches. Place the eggplant strips in a colander and sprinkle with salt. Set aside for 30 minutes to drain the bitterness from the eggplant. Then rinse under cold water and pat dry with a paper towel. Meanwhile soak the chilies in warm water for 15 minutes. Drain, then cut each chile into four pieces, discarding the seeds. Pour a thin layer of oil into the skillet under medium high heat. Once sizzling, saute the eggplant until golden brown. Drain on paper towels. With the left over oil in the skillet, add the garlic, ginger and white scallion parts. Saute for 30 seconds or until fragrant, and then add the eggplant and toss the rice vinegar, soy sauce and sugar. Stir fry for 2 minutes to blend in all flavors. Drizzle the sesame oil and green scallion parts. Serve immediately with rice or noodles.

SZECHWAN EGGPLANT STIR-FRY

Steps:

• In medium pan at medium heat, add butter or olive oil then minced garlic.
• When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.
• In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.
• Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.
• Add the previously mentioned mixture to the mix, along with the celery.
• Turn down heat to a low and cook for another minute or so.
• Add pepper and cilantro to taste and leave on the burner until ready to serve.
• Tip: Would probably taste pretty good with mushrooms.