Szechuan Eggplant

Szechuan Eggplant is a spicy and flavorful dish that showcases tender eggplants coated in a rich, tangy sauce with a hint of heat. This vegetarian delight is perfect for a satisfying lunch, bursting with bold Szechuan flavors.

Ingredients

• Chinese eggplant - 300 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Szechuan peppercorns - 1 teaspoon
• Soy sauce - 2 tablespoons
• Chili bean paste - 1 tablespoon
• Sugar - 1 teaspoon
• Rice vinegar - 1 tablespoon
• Green onion - 2 stalks, chopped
• Sesame oil - 1 teaspoon
• Cilantro - for garnish

Steps

1. Wash the Chinese eggplants and cut them into 5 cm long strips.
2. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the eggplant strips and stir-fry for about 5-7 minutes until they are soft and slightly browned. Remove and set aside.
3. In the same pan, add the remaining tablespoon of vegetable oil, minced garlic, minced ginger, and Szechuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
4. Add the chili bean paste, soy sauce, sugar, and rice vinegar to the pan. Mix well to create a sauce.
5. Return the cooked eggplant to the pan and toss to coat in the sauce. Cook for an additional 5 minutes, allowing the eggplant to absorb the flavors.
6. Add the chopped green onions and drizzle with sesame oil. Stir to combine.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 12.5 g
• Water: 0.25 L

Health Benefits

• Eggplants are rich in antioxidants, which can help reduce the risk of chronic diseases.
• The dish is low in calories and high in fiber, promoting digestive health.

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