Tasty aubergine dish
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Units: US | Metric
- 1/4 cup vegetable oil
- 1 1/4 lbs eggplants, peeled if desired and cut into 1/2 inch cubes (about 6 cups)
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
- 1 teaspoon minced garlic
- 1 tablespoon minced peeled fresh gingerroot
- 2 -3 teaspoons szechwan chili paste, to taste
- 1 teaspoon hoisin sauce
- 1 tablespoon rice vinegar or 1 tablespoon white wine vinegar
- 1 tablespoon dry sherry
- 3 scallions, sliced thin
- 2 tablespoons soy sauce
- 1 tablespoon firmly packed light brown sugar
- 1 red bell pepper, minced
- 1/2 teaspoon oriental sesame oil, to taste
- 1In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned.
- 2Transfer the eggplant with a slotted spoon to paper towels to drain.
- 3In a small bowl dissolve the cornstarch in the broth.
- 4To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir fry the mixture for 30 seconds.
- 5Add the scallions and stir fry the mixture for 30 seconds.
- 6Add the soy sauce, the brown sugar, the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir fry the mixture for 1 minute, or until the eggplant has absorbed most of the liquid.
- 7Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well.
- 8The eggplant mixture may be made 1 day in advance and kept covered and chilled.
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Nutritional Facts for Szechwan-Style Eggplant (Aubergine)
Serving Size: 1 (266 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 206.4
- Calories from Fat 133
- Total Fat 14.8 g
- Saturated Fat 1.9 g
- Cholesterol 0.0 mg
- Sodium 624.7 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 5.9 g
- Sugars 8.8 g
- Protein 3.6 g