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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 the skillet. Stir well to coat eggplant until sauce thickens. Remove from heat and serve.
Other Asian Style Dishes To Try
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Categories
Nutrition
- Energy:
- 112 kcal / 468 kJ
- Fat:
- 7 g
- Protein:
- 2 g
- Carbs:
- 10 g
Cooking Time
- Preparation:
- 15 min
- Cooking:
- 38 min
- Ready in:
- 53 min
Ingredients
- 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
- 2 tablespoons vegetable oil, ( I used grape seed oil)
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 spring onion, finely chopped
- 1/4 cup red bell pepper, cut into strips
- Salt to taste
Instructions
- 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. Check seasoning and add salt to taste if needed.
Notes
Just made this dish, delicious, Omitted the oil, turned out great.
Are you still practicing as an RN?..curious
Love your recipes
Hazel, thank you. I’m so happy you enjoyed it. I do practice as a youth camp nurse for the property where my husband manages, only during summertime for 4-6 weeks. Otherwise, I’m a fulltime food blogger, I also do private catering for some of the events and cooking classes.
Just made this tonight – as written – Excellent! I always have problems trying to replicate brown Chinese sauces to have them taste as good (texture too) as the ethnic restaurants but this really did the trick! Thanks very much for sharing with us.
Susan I’m so happy it worked for you. Thank you very much for sharing your feedback.
Loved it, loved it, loved it! The “hardest” part was cutting eggplant into strips. Simple dish with wonderful, just-right flavors. Hubby kicked cayenne up a notch (confessed later), but didn’t affect dish at all! Adding this to my list of growing GF/vegan dishes. Thank you Michelle!
Grace, I’m so happy you enjoyed it. Haha, I’m so happy it wasn’t too spicy after your hubby added the cayenne pepper. Thank you for sharing your feedback!
Good except a bit too sweet for our taste; will cut to 1 T Brown Sugar. Also, next time I will add a teaspoon of hot chili paste (Sambal Oelek) to the sauce. I used 1/3/ cup veg. broth 1/3 cup regular soy sauce and it was just right in terms of salty. Thanks – it was an easy, healthy supper!
Thank you for your feedback Sarah, so happy that you will try it again and adjust it to make it your own.
I followed this recipe exactly as Michelle set out. Prep and method was easy and on the table in no time. Flavourful and very nourishing. Highly recommend it to my friends.
June, I’m happy it was easy to prepare and you enjoyed it. Thank you for sharing it with your friends, I really appreciate it.
Thanks for posting this recipe, Michell! I look for healthy wheat-free veggie based recipes. I got the type of eggplant you featured in this recipe in my organic (two young woman farmers!) farm share this week. I always wished I could make the eggplant like the yummy chinese-american food takeout but didn’t know how. Your technique worked great! To simplify things and avoid the sugars and cornstarch, I skipped the sauce ingredients except the Braggs Amino. The eggplant was still moist and delicious! I sauteed Tempeh in olive all in another pan and added it to the eggplant over a small amount of leftover wheat-free pasta instead of rice. Delicious, filling dinner!
Leola, I’m so happy it turned out for you with the adjustments you made, I love that you added the tempeh as well.
I thought the aminso made it salty-tasting enough — no salt needed but I put a couple of turns of black pepper since I didn’t have any bell pepper on hand when I made the recipe.
Michelle, my apologies for the misspelling of your name in my review above – I cant figure out how to edit it.
Leola, thank you, I’m happy it turned out great without the salt. No problem with the misspelling, I don’t get bent out of shape when that happens. I appreciate your feedback.
Mam …Dont we need to add any salt?
Pravin, please add to taste
Omg this was fantastic and so easy to make!! It’s one of my faves in the restaurants. Thank you so much for posting this!!
You are welcome Adrienne, I’m so happy you enjoyed it. Thank you for your feedback, I really appreciate it.
Amazing flavor and so easy to prepare!