Szechuan Style Eggplant

Szechuan Style Eggplant is a spicy and flavorful dish that features tender eggplant coated in a savory sauce, delivering a delightful balance of heat and umami. This Kosher Chinese dinner option is perfect for a satisfying meal that brings the authentic taste of Szechuan cuisine to your table.

Ingredients

• Chinese eggplant - 400 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Szechuan peppercorns - 1 teaspoon
• Dried red chili peppers - 3, chopped
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Green onions - 2, chopped
• Sesame oil - 1 teaspoon

Steps

1. Wash the eggplants and cut them into 2-inch long strips.
2. Heat vegetable oil in a large skillet or wok over medium heat.
3. Add minced garlic, ginger, Szechuan peppercorns, and dried red chili peppers to the hot oil, sautéing for about 1 minute until fragrant.
4. Add the eggplant strips to the skillet, stirring well to coat them in the oil and spices. Cook for 5-7 minutes, stirring occasionally, until the eggplant is soft.
5. In a small bowl, mix soy sauce, rice vinegar, and sugar together until the sugar dissolves.
6. Pour the sauce over the eggplant and stir to combine. Cook for an additional 5 minutes until the sauce thickens and coats the eggplant.
7. Remove from heat, then drizzle with sesame oil and sprinkle with chopped green onions before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 20 g
• Fiber: 9 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 1 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Contains anti-inflammatory properties from ginger and garlic.

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