Szechuan Peppercorn Eggplant

Szechuan Peppercorn Eggplant is a vibrant and flavorful dish that combines the unique numbing spice of Szechuan peppercorns with tender, smoky eggplant. This dairy-free Chinese BBQ dish is perfect for those seeking a spicy and aromatic addition to their meal.

Ingredients

• Eggplant - 300 grams
• Szechuan peppercorns - 2 teaspoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Chili oil - 1 tablespoon
• Brown sugar - 1 teaspoon
• Scallions - 2, chopped
• Sesame oil - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Salt - to taste

Steps

1. Cut the eggplant into 2 cm thick slices and sprinkle with salt. Let it sit for 10 minutes to draw out moisture, then rinse and pat dry.
2. In a dry skillet over low heat, toast the Szechuan peppercorns for 2-3 minutes until fragrant. Remove from heat and crush lightly using a mortar and pestle or a spice grinder.
3. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
4. Add the eggplant slices to the pan and cook for 8-10 minutes, turning occasionally, until they are golden brown and tender.
5. In a small bowl, combine the soy sauce, rice vinegar, chili oil, brown sugar, and toasted Szechuan peppercorns. Mix well.
6. Pour the sauce over the cooked eggplant and stir to coat evenly. Cook for an additional 2-3 minutes, allowing the eggplant to absorb the flavors.
7. Remove from heat and drizzle with sesame oil. Garnish with chopped scallions before serving.

Nutrition

• Calories: 210
• Protein: 3 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 850 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.1 L

Health Benefits

• Eggplant is rich in antioxidants, which help combat oxidative stress.
• Szechuan peppercorns may improve digestion and have anti-inflammatory properties.

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