Ingredients for Szechuan Eggplants
- 2 medium-sized eggplants, cut into 1-inch cubes
- Peanut Oil
- Chili Oil
- 3 cloves garlic, minced
- 1 inch ginger, minced
- Scallion
- Red Bean Paste
- 2 tablespoons soy sauce
- Dry Sherry
- Cider Vinegar
- 1 teaspoon sugar
- 1 tablespoon Szechuan peppercorns, toasted and ground
- Cornstarch
- Water
- 1 tablespoon sesame oil
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How to Make Szechuan Eggplants
- Toss the eggplant cubes with 1 tablespoon of vegetable oil and salt. Spread in a single layer on a baking sheet and roast at 400°F (200°C) for 15-20 minutes, or until slightly softened and lightly browned.
- While the eggplant is roasting, heat the remaining vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
- Add the ground Szechuan peppercorns, fermented black beans, and doubanjiang. Stir-fry for 1 minute until fragrant.
- Pour in the soy sauce, rice vinegar, and sugar. Stir well to combine and bring to a simmer.
- Add the roasted eggplant to the wok and toss gently to coat in the sauce. Cook for 2-3 minutes until heated through and the sauce has thickened slightly.
- Drizzle with sesame oil and garnish with sliced scallions before serving. Serve hot with rice.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
28g
Fat
17g
Carbs
6g
