Szechuan Style Spicy Eggplant Stir-Fry

Szechuan Style Spicy Eggplant Stir-Fry is a vibrant and fiery dish featuring tender eggplants sautéed in a rich, spicy sauce. Perfectly balanced with bold flavors, this gluten-free stir-fry makes for a delightful and satisfying meal.

Ingredients

• Chinese eggplant - 300 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Red bell pepper - 1, sliced
• Green onion - 2, chopped
• Szechuan peppercorns - 1 teaspoon
• Soy sauce (gluten-free) - 2 tablespoons
• Chili paste - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Cilantro - for garnish

Steps

1. Wash and cut the Chinese eggplant into bite-sized pieces, then soak them in salted water for about 10 minutes to reduce bitterness.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the minced garlic, ginger, and Szechuan peppercorns to the oil, sautéing for about 30 seconds until fragrant.
4. Drain the eggplant and add it to the skillet, stirring frequently for about 5-7 minutes until they begin to soften.
5. Add the sliced red bell pepper and continue to stir-fry for another 3-4 minutes.
6. In a small bowl, mix together the soy sauce, chili paste, rice vinegar, and sugar, then pour this sauce over the eggplant mixture.
7. Stir well to coat all the ingredients, cooking for an additional 3-5 minutes until the sauce thickens slightly.
8. Finish with a drizzle of sesame oil and sprinkle chopped green onion and cilantro over the top before serving.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce the risk of chronic diseases.
• Contains anti-inflammatory properties due to ginger and garlic, promoting overall health.

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