Szechuan Spicy Eggplant

Szechuan Spicy Eggplant is a vibrant and flavorful dish featuring tender eggplant stir-fried in a spicy, tangy sauce with a hint of garlic. This Halal Chinese lunch option is not only delicious but also packed with nutrients, making it a perfect choice for a satisfying meal.

Ingredients

• Eggplant - 400 grams
• Vegetable oil - 3 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Red chili flakes - 1 teaspoon
• Szechuan peppercorns - 1 teaspoon
• Soy sauce - 2 tablespoons
• Black vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Green onions - 2, chopped
• Sesame oil - 1 teaspoon
• Salt - to taste

Steps

1. Cut the eggplant into bite-sized pieces and soak them in water for about 10 minutes to reduce bitterness.
2. Drain the eggplant and pat it dry with a kitchen towel.
3. Heat the vegetable oil in a large pan or wok over medium-high heat.
4. Add the minced garlic and ginger to the hot oil, stirring for about 30 seconds until fragrant.
5. Add the eggplant pieces to the pan and stir-fry for 5-7 minutes until they become soft and slightly browned.
6. Sprinkle in the red chili flakes and Szechuan peppercorns, continuing to stir-fry for another 1-2 minutes.
7. Pour in the soy sauce, black vinegar, and sugar, stirring to coat the eggplant evenly.
8. Cook for an additional 3-4 minutes, allowing the sauce to thicken slightly.
9. Remove from heat and drizzle with sesame oil and sprinkle with chopped green onions.
10. Serve hot with steamed rice.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 28 g
• Fiber: 9 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.8 L

Health Benefits

• Rich in antioxidants which help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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