Szechuan Style Eggplant (Aubergine)

READY IN: 29mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
  • While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
  • Remove eggplant from skillet when cooked and keep warm.
  • Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
  • Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
  • Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
  • Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
  • Serve hot, garnished with sesame seeds.
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