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Szechuan Garlic Eggplant

Snigdha's picture
Ingredients
  Eggplant 2 (long purple variety)
  Cornflour/Cornstarch 1 Tablespoon
  Black pepper powder 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Garlic pods 8 , chopped finely and 3 grated
  Spring onions/Shallots 1⁄2 Cup (8 tbs), chopped
  Green chillies 3 , slit lengthwise
  Spicy schewan sauce 5 Tablespoon
  Soy sauce 1 Tablespoon
  Salt To Taste
Directions

Cut eggplants into 2 inch long pieces. Sprinkle salt and leave for 15 minutes; Then wash the pieces in luke warm water.

Add black pepper powder and toss corn starch on to the eggplant pieces. Mix with hands so that the cornstarch lightly coats the pieces.

Heat 2 tbs olive oil in a skillet. Fry the eggplant pieces until they turn tender and brownish (approx 10 minutes). Remove and keep side.

In the same skillet, add shallots and green chillies and stir fry. Add the schezwan sauce and soy sauce. Add chopped garlic and mix well. Finally add the fried eggplant pieces and mix until the sauces coat the eggplant pieces thoroughly. If you feel the mixture is thin, you can thicken it by adding very little corn flour mixed in warm water.

Garnish with grated garlic.

Serve Hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Interest: 
Holiday, Everyday, Gourmet, Party
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4
Subtitle: 
Eggplant sauteed in spicy schezwan sauce and garnished with garlic flakes

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3.85
Average: 3.9 (6 votes)

10 Comments

AnjaliD's picture
Looks yummy and spicy :) I like it. Will try it some day.
shantihhh's picture
I love this recipe, but use minced pork in it then it is a main course for us and just serve with steamed rice. I have never used green chiles in it only the dried red chiles. I'll have to try using the Indian green chiles! Do you use the Szechwan Pepper? It is wonderful. I bought some oil that has the essense in it-love it! It was at 99 Ranch and I was curious what it was. Did a google and it was Szechwan peppercorns. Shanti/Mary-Anne
Snigdha's picture
Szechwan peppercorns!!! Sound like a wonderful addition to any Szechwan recipe! I will have to buy some too.
Chefmdg's picture
That looks great! How do you make the Szechwan sauce?
Snigdha's picture
Hi Chef...I buy the ready-made spicy szechwan sauce available in the Asian section of most convenience stores.
SHRIYA's picture
yummy i tried it and it was amazing
Snigdha's picture
Thanks for the feedback Shriya.
veg.foodie's picture
I loooovvveee eggplants! this is a great recipe singdha... great twist to the convention Indian eggplant! will try as soon as I get some sauce from the store :) :)
foodpsychologist's picture
Schezuan Garlic Eggplant ! My this is a really spicy fare. Should I eat it with rice or roti ?
Snigdha's picture
Hi foodpsychologist. This dish is not very spicy unless you to choose add extra red chili flakes. If made dry, it can be had as an appetizer. If you make it more saucy, then it can be had with steamed rice.