Spicy Szechuan Garlic Eggplant Delight
Indulge in the vibrant flavors of Szechuan cuisine with this Spicy Szechuan Garlic Eggplant Delight. This dish features tender, sautéed eggplant that's infused with a delightful blend of garlic, ginger, and chili bean sauce, bringing a spicy kick and depth to every bite. Finished off with fresh scallions, it's a perfect vegetarian dish that can be enjoyed on its own or served alongside steamed rice. Perfect for a weeknight meal or an impressive dish to share with friends!
N/A
Servings
113
Calories
9
Ingredients
Ingredients
eggplants
4 (halved lengthwise and cut diagonally into 2-inch pieces)
chicken broth
2-3 tablespoons (preferably low-sodium)
sugar
1 teaspoon (granulated)
scallions
3 (finely chopped)
light soy sauce
1 teaspoon
garlic
2 teaspoons (finely chopped)
chili bean sauce
1 tablespoon
fresh gingerroot
2 teaspoons (finely chopped)
peanut oil
as needed (for frying)
Instructions
1
Heat a generous amount of peanut oil in a wok over medium-high heat.
2
Once the oil is hot, carefully add the eggplant pieces and fry for 3 to 4 minutes, or until they are lightly browned and tender. Remove the eggplant from the wok, letting excess oil drain onto paper towels. Set aside.
3
In the same wok, add 2 tablespoons of fresh peanut oil to keep the flavors intact. Stir in the chili bean sauce and cook, stirring rapidly to release the oils and aromas.
4
Add the finely chopped ginger and garlic to the wok, and stir until fragrant, about 30 seconds.
5
Pour in the chicken broth, followed by the sugar and light soy sauce, stirring well to combine.
6
Gently incorporate the fried eggplant back into the wok, allowing it to simmer for an additional 2 minutes to absorb the sauce flavors.
7
Finally, add the chopped scallions to the wok, stirring to combine with the eggplant mixture. Serve hot and enjoy the explosion of flavors!
Nutrition Information
7.5
Fat
10
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Szechuan Garlic Eggplant Delight?
It is a vibrant Szechuan-style dish featuring tender eggplant infused with garlic, ginger, and chili bean sauce for a spicy, savory flavor.
What type of eggplant is recommended for this recipe?
The recipe calls for 4 eggplants, preferably Chinese or Japanese varieties, halved lengthwise and cut diagonally into 2-inch pieces.
Is this recipe vegetarian?
While the tags list it as vegetarian, the ingredients specify chicken broth. To make it strictly vegetarian, you should use vegetable broth instead.
What provides the heat in this dish?
The spice comes from one tablespoon of chili bean sauce combined with two teaspoons of fresh gingerroot.
What kind of oil should I use for frying?
Peanut oil is recommended for its high smoke point and flavor, though any neutral high-heat oil can be substituted.
How many calories are in a serving?
There are approximately 113 calories per serving.
What are the macronutrients for this recipe?
Each serving contains 7.5g of fat, 10g of carbohydrates, and 2.5g of protein.
How do I prepare the eggplant before cooking?
The eggplant should be halved lengthwise and then cut diagonally into 2-inch pieces.
How long should I fry the eggplant?
Fry the eggplant pieces in hot peanut oil for 3 to 4 minutes until they are lightly browned and tender.
Should I drain the eggplant after frying?
Yes, remove the eggplant from the wok and let the excess oil drain onto paper towels to prevent the dish from being too greasy.
What is the first step in making the sauce base?
After frying the eggplant, add 2 tablespoons of fresh peanut oil to the wok and stir in the chili bean sauce rapidly.
How much garlic and ginger are needed?
You will need 2 teaspoons of finely chopped garlic and 2 teaspoons of finely chopped fresh gingerroot.
How long do I cook the garlic and ginger?
Stir-fry the ginger and garlic for about 30 seconds until they become fragrant.
What liquids are used to build the sauce?
The sauce consists of 2-3 tablespoons of chicken broth and 1 teaspoon of light soy sauce.
Why is sugar added to the eggplant?
One teaspoon of granulated sugar is added to balance the heat of the chili bean sauce and the saltiness of the soy sauce.
When do I re-incorporate the eggplant into the wok?
Add the fried eggplant back into the wok after the broth, sugar, and soy sauce have been combined.
How long does the eggplant simmer in the finished sauce?
Allow the eggplant to simmer for an additional 2 minutes to ensure it absorbs the sauce flavors.
What is the final garnish for the dish?
The dish is finished with 3 finely chopped scallions stirred into the eggplant mixture.
What should I serve with this Szechuan eggplant?
It is best enjoyed on its own as a vegetarian main or served alongside steamed white or brown rice.
Can I use low-sodium broth?
Yes, the recipe suggests using low-sodium chicken broth to better control the salt content.
Is fresh ginger necessary?
Yes, the recipe specifies fresh gingerroot for the best aromatic profile and authentic Szechuan flavor.
How many total ingredients are in this recipe?
This recipe utilizes 9 main ingredients, including the frying oil.
What temperature should the wok be?
The wok should be set to medium-high heat for both frying the eggplant and stir-frying the aromatics.
Can I substitute regular soy sauce for light soy sauce?
Yes, but light soy sauce is preferred to season the dish without significantly darkening the color of the eggplant.
How much chili bean sauce is required?
One tablespoon of chili bean sauce is used to provide the signature spicy flavor.
Is this dish suitable for a quick weeknight dinner?
Yes, the total active cooking time is quite short, making it an ideal choice for a fast yet impressive meal.
What is the expected texture of the eggplant?
The eggplant should be tender and succulent, having softened during the frying and simmering stages.
Do I need to peel the eggplants?
Peeling is not required; the skin helps the eggplant pieces maintain their structural integrity during the stir-fry process.
How should the scallions be prepared?
The 3 scallions should be finely chopped before being added as the final step.
Is there any cholesterol in this recipe?
According to the nutrition profile, cholesterol levels are not present (null).