Spicy Szechuan Eggplant

Spicy Szechuan Eggplant is a vibrant and flavorful vegetarian dish that combines tender eggplant with a rich, spicy sauce, making it a perfect accompaniment to steamed rice. The dish features bold Szechuan spices that create a delightful balance of heat and umami.

Ingredients

• Chinese eggplant - 300 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Szechuan peppercorns - 1 teaspoon
• Red chili flakes - 1 teaspoon
• Soy sauce - 2 tablespoons
• Black vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Spring onions - 2, chopped
• Cilantro - 2 tablespoons, chopped
• Sesame oil - 1 teaspoon

Steps

1. Cut the eggplants into bite-sized pieces and soak them in salted water for about 10 minutes to reduce bitterness. Drain and pat dry.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the Szechuan peppercorns and fry for about 30 seconds until fragrant.
3. Add the minced garlic and ginger, stirring quickly to avoid burning, and sauté for another 30 seconds.
4. Add the eggplant pieces to the skillet, stirring well to coat them in the oil and spices. Cook for about 8-10 minutes until the eggplant is slightly softened.
5. Sprinkle the red chili flakes over the eggplant, then add the soy sauce, black vinegar, and sugar. Stir well to combine and cook for another 5 minutes until the eggplant is tender and the sauce thickens.
6. Remove from heat and stir in the chopped spring onions and cilantro. Drizzle with sesame oil before serving.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 22 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Eggplant is rich in antioxidants, which help combat free radicals in the body.
• This dish is low in calories and high in fiber, promoting digestive health.

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