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This recipe was first posted November 13, 2013
Szechuan Cuisine is a very spicy form of Chinese cooking, incorporating lots of garlic and chili peppers. Szechuan eggplant is a famous Chinese dish also known as 'eggplant in Chinese hot garlic sauce'.
Traditionally this dish is prepared by deep frying the eggplant strips, but I sauteed mine in less oil in a non-stick skillet.
Szechuan eggplant is made with long thin eggplants these eggplants are sold in Asian markets and most major supermarkets. You can substitute regular eggplant to make this dish.
How To Make Chinese Eggplant In Garlic Sauce
- Cut eggplants into strips about 2 inches long and 1/2 inch wide. Set aside.
- Prepare sauce ingredients and set aside.
- Saute eggplant strips until golden and soft, remove eggplant from skillet and set aside. Add garlic, ginger, spring onion, and bell pepper strips and cook until fragrant.
- Add cooked eggplant and stir sauce before adding to skillet. Stir well to coat eggplant until sauce thickens. Remove from heat and serve.
Other Asian Style Dishes To Try
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- 112 kcal / 468 kJ
- 7 g
- 2 g
- 10 g
- 2 medium Chinese eggplants
For The Sauce
- 1/2 cup vegetable broth
- 3 tablespoons Bragg liquid aminos, or soy sauce
- 2 tablespoon organic cane sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon molasses
- 1 tablespoon cornstarch, or tapioca starch
- 1/4 teaspoon Cayenne pepper
For The Eggplant
- 15 min
- 38 min
- Ready in:
- 53 min
Cut eggplants into strips and set aside. Prepare sauce by combining vegetable broth, soy sauce, sugar, lemon juice, molasses, cornstarch, cayenne pepper and set aside.
Heat oil in a large skillet or wok on medium-high heat, saute eggplant strips until golden brown (may need extra oil).
Remove eggplant strips and set aside. Add garlic, ginger, spring onions and bell pepper, saute until fragrant, about 2 minutes.
Add sauteed eggplant strips and quickly add sauce to the skillet stirring and cook stirring until sauce thickens.