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Szechuan Garlic Eggplant

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  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

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: 
Main Dish
Holiday, Everyday, Gourmet, Party
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Eggplant sauteed in spicy schezwan sauce and garnished with garlic flakes

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Average: 3.9 (6 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 156 Calories from Fat 76

% Daily Value*

Total Fat 9 g13.2%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 316.2 mg13.2%

Total Carbohydrates 20 g6.6%

Dietary Fiber 6.7 g26.8%

Sugars 4.9 g

Protein 3 g6.4%

Vitamin A 5.4% Vitamin C 44.6%

Calcium 4.2% Iron 5.8%

*Based on a 2000 Calorie diet


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Szechuan Garlic Eggplant Recipe, Eggplant Sauteed In Spicy Schezwan Sauce And Garnished With Garlic Flakes