Szechwan-Style Spicy Eggplant Delight
Discover the bold flavors of Szechwan cuisine with this Spicy Eggplant Delight, combining the earthy taste of Japanese eggplants with a perfect balance of heat and tang. This dish features tender, sautéed eggplant tossed in aromatic garlic, zesty ginger, and umami-rich soy sauce, all enhanced by a splash of vinegar and a hint of Tabasco sauce. Perfect as a healthy side or a main dish, this low-fat recipe is quick to prepare and ideal for weeknight dinners or to impress guests. Serve it over steamed rice or noodles for a complete meal, garnished with fresh green onions and cilantro for a burst of freshness.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Japanese eggplants
8 (sliced into 1/2 inch rounds)
sesame oil
2 tablespoons (none)
garlic
6 cloves (finely chopped)
soy sauce
1/4 cup (none)
rice vinegar
1/4 cup (none)
vegetable stock
1/2 cup (none)
Tabasco sauce
1 tablespoon (to taste)
cornstarch
1 tablespoon (none)
red bell pepper
1 large (chopped)
ginger
2 tablespoons (minced)
shiitake mushrooms
8 (dried, rehydrated and sliced)
green onion
to taste (sliced, for garnish)
cilantro
to taste (for garnish)
Instructions
1
Begin by tossing the sliced Japanese eggplants in a large bowl with sesame oil, ensuring they are well coated.
2
Heat a wok or large skillet over high heat until it's just smoking. Carefully add the eggplant to the hot pan, and stir-fry for about 2 minutes.
3
Add the finely chopped garlic to the wok and stir to combine. Cover the wok with a lid and reduce the heat to medium-high. Allow the eggplant to steam for 5 to 10 minutes, stirring occasionally, until it turns a light brown and becomes tender.
4
In a separate bowl, mix together the soy sauce, rice vinegar, vegetable stock, Tabasco sauce, and cornstarch until well combined. Set aside.
5
Once the eggplant is tender, stir in the chopped red bell pepper, minced ginger, and rehydrated shiitake mushrooms, cooking for an additional 5 minutes.
6
Reduce the heat to medium and pour in the liquid mixture. Stir constantly until the sauce thickens and coats the eggplant and vegetables.
7
Remove from heat and garnish generously with sliced green onions and fresh cilantro before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Szechwan-Style Spicy Eggplant Delight?
It is a bold Asian dish featuring tender Japanese eggplants tossed in a spicy, tangy, and umami-rich sauce made with garlic, ginger, and soy sauce.
What type of eggplant is recommended for this recipe?
This recipe specifically calls for 8 Japanese eggplants.
How should the eggplants be prepared?
The Japanese eggplants should be sliced into 1/2 inch rounds and tossed in sesame oil before cooking.
Is this recipe suitable for vegetarians?
Yes, it is tagged as a vegetarian dish and uses vegetable stock instead of animal-based broth.
How much sesame oil is used to coat the eggplant?
The recipe requires 2 tablespoons of sesame oil.
How long do you stir-fry the eggplant initially?
The eggplant should be stir-fried in a hot wok or skillet for about 2 minutes before steaming.
When should the garlic be added?
Add the finely chopped garlic to the wok after the initial 2-minute stir-fry of the eggplant.
How many garlic cloves are needed?
The recipe calls for 6 cloves of garlic, finely chopped.
What is the method for steaming the eggplant?
Cover the wok with a lid and reduce the heat to medium-high for 5 to 10 minutes.
How do I know when the eggplant is finished steaming?
The eggplant is ready when it turns a light brown color and becomes tender.
What ingredients are in the sauce mixture?
The sauce consists of soy sauce, rice vinegar, vegetable stock, Tabasco sauce, and cornstarch.
How much soy sauce and rice vinegar are required?
The recipe uses 1/4 cup of soy sauce and 1/4 cup of rice vinegar.
What provides the heat in this Szechwan dish?
The spiciness comes from 1 tablespoon of Tabasco sauce, which can be adjusted to taste.
What is the purpose of cornstarch in the recipe?
One tablespoon of cornstarch is used to thicken the sauce so it coats the eggplant and vegetables evenly.
When do I add the red bell pepper and ginger?
These should be stirred in once the eggplant has become tender after steaming.
How much ginger is used?
The recipe calls for 2 tablespoons of minced ginger.
How are the shiitake mushrooms prepared?
The 8 dried shiitake mushrooms should be rehydrated and then sliced before being added to the wok.
How long should the peppers and mushrooms cook?
Cook the red bell pepper, ginger, and mushrooms for an additional 5 minutes after adding them to the eggplant.
What should I do after pouring in the liquid sauce mixture?
Stir the mixture constantly over medium heat until the sauce thickens and coats all the ingredients.
What garnishes are suggested for this dish?
The dish should be garnished generously with sliced green onions and fresh cilantro.
Is this a low-fat recipe?
Yes, the description identifies this as a low-fat recipe suitable for healthy eating.
What can I serve with Szechwan-Style Spicy Eggplant Delight?
It is recommended to serve this dish over steamed rice or noodles for a complete meal.
How many ingredients are in this recipe?
There are 13 total ingredients used in this recipe.
Is this a quick meal to prepare?
Yes, it is tagged as a 'quick meal' and described as ideal for weeknight dinners.
How much vegetable stock is needed?
The recipe requires 1/2 cup of vegetable stock.
Can the spiciness be adjusted?
Yes, the Tabasco sauce measurement is noted as 'to taste'.
What size should the red bell pepper be?
The recipe calls for 1 large red bell pepper, chopped.
What heat setting is used for the initial stir-fry?
The wok or skillet should be heated over high heat until it is just smoking.
Is the eggplant peeled?
No, the instructions specify slicing the eggplant into rounds without mentioning peeling.
What are the primary flavor profiles of this dish?
The dish balances earthy, spicy, tangy, and umami flavors with aromatic garlic and zesty ginger.