Japanese Eggplant Szechuan-style
This dish is easy, quick and delicious. It is based on the recipe on the Feasting At Home website. Nice with rice or noodles.
3/4 lb Japanese eggplant
1 tsp salt
1 Tbl cornstarch
2 Tbl peanut oil
1 garlic clove, roughly chopped
1 tsp mined ginger
5 dried red chiles
1 tsp Szechuan peppercorns, roughly crushed
1/4 cup soy sauce
1 tsp sambal oelek
1 Tbl sesame oil
1 Tbl rice wine vinegar
1 Tbl Chinese cooking wine
3 Tbl brown sugar
1/2 tsp five spice powder
- Cut eggplant into 1/2 inch thick half moons.
- Place in a bowl covered with water.
- Stir in 1 tsp salt.
- Cover and let stand 30 minutes.
- Chop garlic and ginger.
- Place these along with soy, sambal oelek, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice powder in a small bowl and whisk.
- Drain and rinse the eggplant and pat dry with a towel.
- Toss with the corn starch.
- Heat 1 Tbl oil in a skillet over medium heat.
- Add the eggplant, spreading them out.
- Let one side brown then turn them over using tongs. (This will take about 10 minutes.)
- Set the eggplant aside.
- Add 1 more tablespoon oil to the skillet.
- Over medium heat, add the garlic and ginger, stirring for 2 minutes.
- Add dried chiles and stir one minute.
- Pour Szechuan sauce into the pan and bring to a simmer for 20 seconds.
- Add the eggplant back into the skillet, tossing gently for about 1 minute.
- Place in a serving dish and top with scallions and peanuts.
This recipe serves two people.
Approximately 349 calories per serving.