Szechuan Style Eggplants

Transform your weeknight dinners with the bold, fiery flavors of Szechuan Style Eggplants, a vibrant stir-fry featuring tender strips of Chinese or Japanese eggplant coated in a light cornstarch crust for a satisfying crispiness. Infused with the signature mouth-tingling heat of Szechuan peppercorns and dried red chilies, this dish comes to life with a savory, umami-packed sauce made from soy sauce, hoisin, and rice vinegar, perfectly balanced with a touch of sweetness. Quick to prepare in just 35 minutes, this vegan-friendly recipe is ideal for spice lovers and pairs beautifully with steamed jasmine rice for a simple yet unforgettable meal. Delight in the authentic taste of Szechuan cuisine, right from your home kitchen!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 g Eggplants (preferably Chinese or Japanese variety)
• 3 tbsp Cornstarch
• 6 tbsp Vegetable oil
• 4 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 3 stalks Green onions, chopped
• 1 tsp Szechuan peppercorns, toasted and ground
• 3 Dried red chilies, broken into pieces
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 1.5 tbsp Hoisin sauce
• 4 tbsp Water
• 1 tsp Sesame oil

Directions

Step 1

Wash the eggplants and cut them into long, thin strips (about 2-3 inches long and half-inch wide).

Step 2

Toss the eggplant strips with 2 tablespoons of cornstarch until evenly coated. This will help them stay crispy when cooking.

Step 3

In a small bowl, combine the remaining cornstarch with water, soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil. Whisk until smooth and set aside.

Step 4

Heat 4 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplants in batches (to avoid overcrowding) and stir-fry until they are golden brown and tender. Remove and set aside on a paper towel-lined plate to drain excess oil.

Step 5

In the same skillet, heat the remaining 2 tablespoons of oil. Add the minced garlic, ginger, green onions, Szechuan peppercorns, and dried red chilies. Stir-fry for 1-2 minutes or until fragrant.

Step 6

Reduce the heat to medium and pour in the prepared sauce mixture. Stir constantly until the sauce thickens slightly, about 1-2 minutes.

Step 7

Return the fried eggplants to the skillet and toss them gently with the sauce to coat evenly.

Step 8

Remove from heat and transfer the eggplant to a serving dish. Garnish with additional green onions if desired.

Step 9

Serve hot with steamed jasmine rice for a complete meal.

Nutrition Facts

Serving size	(891.2g)

Amount per serving	% Daily Value*
Calories	1304.2

Total Fat 95.9g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 56.7g
Cholesterol 0.7mg	0%
Sodium 2161.9mg	0%
Total Carbohydrate 113.4g	0%
Dietary Fiber 24.2g	0%
Total Sugars 53.3g
Protein 16.6g	0%

Vitamin D 0IU	0%
Calcium 176.3mg	0%
Iron 7.0mg	0%
Potassium 2013.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 4.8%

Carbs: 32.8%