Vegan Sichuan Eggplant

Vegan Sichuan Eggplant is a flavorful and spicy dish featuring tender eggplant, infused with the bold flavors of Sichuan cuisine. This vibrant dish is perfect for those seeking a hearty and satisfying vegan meal with a kick.

Ingredients

• Chinese eggplant - 400 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Sichuan peppercorns - 1 teaspoon
• Red chili flakes - 1 teaspoon
• Soy sauce - 2 tablespoons
• Maple syrup - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Cilantro - 2 tablespoons, chopped for garnish

Steps

1. Begin by cutting the Chinese eggplant into 2-inch long strips. If desired, sprinkle with salt and let sit for 10 minutes to draw out excess moisture, then pat dry.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic, ginger, Sichuan peppercorns, and red chili flakes, and stir-fry for about 30 seconds until fragrant.
3. Add the eggplant strips to the skillet. Stir-fry for about 5-7 minutes, until the eggplant is tender and slightly caramelized.
4. In a small bowl, mix together the soy sauce, maple syrup, rice vinegar, and sesame oil. Pour this sauce over the eggplant in the skillet, tossing to coat evenly.
5. Continue to cook for an additional 3-5 minutes, allowing the sauce to thicken and the flavors to meld.
6. Remove from heat and stir in the chopped green onions. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 210
• Protein: 3 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant, which may help protect against chronic diseases.
• Contains healthy fats from sesame oil, supporting heart health.

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