Szechwan-Style Eggplant (Aubergine)

READY IN: 40mins
Recipe by ngibsonn

Tasty aubergine dish

Top Review by mianbao

We liked this very much. I did make some changes. I added about 1/2 lb ground pork, and used 1 red and 3 very small green bell peppers, cut in strips, which I sauteed with the garlic and ginger. I also used Chinese rice wine instead of sherry, and looking at the recipe now, I realize that I completely forgot the hoisin sauce. Will try to remember next time. However, I thought the amounts and kinds of seasonings were very good, even without. I used 2 teaspoons szechwan chili paste this time, but intend to use 3 teaspoons, if making it just for myself.

Ingredients Nutrition

Directions

  1. In 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.
  2. Transfer the eggplant with a slotted spoon to paper towels to drain.
  3. In a small bowl dissolve the cornstarch in the broth.
  4. To 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.
  5. Add the scallions and stir fry the mixture for 30 seconds.
  6. Add 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.
  7. Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well.
  8. The eggplant mixture may be made 1 day in advance and kept covered and chilled.

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