Szechwan Eggplant
Transform your dinner table with the bold and spicy flavors of Szechwan Eggplant—a vibrant dish that brings a touch of authentic Chinese cuisine to your home kitchen. This recipe features tender strips of Japanese or Chinese eggplant, lightly coated in cornstarch and pan-fried to golden perfection for a crisp yet silky texture. Tossed in a savory, aromatic sauce made with soy sauce, hoisin, garlic, ginger, and a hint of red chili for a kick, this dish balances heat, sweetness, and umami flawlessly. Packed with flavor in just 30 minutes, it’s a quick, vegetarian-friendly option perfect for weeknight dinners. Garnished with green onions and a drizzle of sesame oil, Szechwan Eggplant pairs beautifully with steamed rice or noodles for a satisfying, restaurant-quality meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound eggplant (Japanese or Chinese variety)
- 3 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon red chili flakes
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 0.33 cup water
- 2 pieces green onions, sliced
- 1 teaspoon sesame oil
Instructions
Cut the eggplant into long, thin strips (about 2-3 inches in length and 1/2 inch wide).
Place the eggplant strips in a large bowl, sprinkle with a pinch of salt, and let them sit for 10-15 minutes. Pat them dry with paper towels.
Lightly coat the eggplant strips with cornstarch in a mixing bowl, ensuring all pieces are evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add half the eggplant strips and fry until golden brown and tender, about 4-5 minutes per side. Remove and set aside on a plate. Repeat with the remaining eggplant, using the remaining vegetable oil.
In the same skillet, reduce the heat to medium and add the minced garlic, ginger, and red chili flakes. Sauté for about 30 seconds until fragrant.
In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, sugar, and water to make the sauce. Stir well and pour it into the skillet.
Let the sauce simmer for 1-2 minutes until slightly thickened. Add the fried eggplant back into the skillet and gently toss to coat in the sauce.
Remove the skillet from heat and drizzle with sesame oil. Garnish with sliced green onions.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 40.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2267 mg | 99% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 34.3 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1381 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
