This recipe relies on one in every of my favourite Chinese language take-out dishes-spicy Szechuan eggplant-with so much much less oil than its restaurant counterpart. I’ve devised this lower-fat model as a method to fulfill my longing for it. Add tofu to make it extra of a major dish (see the variation under recipe field). In any other case, you possibly can serve alongside a easy tofu or seitan dish. When you love eggplant, it is actually tasty any approach you current it. Pictures by Evan Atlas.
Recipe
Spicy Szechuan-Type Eggplant
This recipe relies on one in every of my favourite Chinese language take-out dishes—spicy Szechuan eggplant—with so much much less oil than its restaurant counterpart.
Servings: to six
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Elements
- 2 medium eggplants about 2 kilos complete
- 1 tablespoon dark sesame oil
- 1 medium onion finely chopped
- 4 to six cloves garlic to style minced
- ¼ cup dry sherry or purple wine
- 2 teaspoons grated recent ginger or extra to style
- 4 massive celery or bok choy stalks thinly sliced on a diagonal
- ¼ cup hoisin sauce
- 1 tablespoon reduced-sodium soy sauce or extra to style
- Asian scorching sauce equivalent to sriracha, Thai purple chili paste, or different scorching condiment, to style
- 3 to 4 scallions thinly sliced
- Chopped recent cilantro to style
- Sizzling cooked rice or Asian noodles optionally available
Directions
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Warmth the oil in a stir-fry pan or massive skillet. Add the onion and sauté over medium-low warmth till translucent. Add the garlic and proceed to sauté till each are golden.
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Lower the eggplant into ½-inch-thick slices, then slice the rounds into thick strips or cube.
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Add the sherry, eggplant, and ginger to the pan, together with about ¼ cup water. Cowl and cook dinner over medium warmth for five minutes, or till the eggplant is simply tender. Elevate the lid a few times throughout that point to stir.
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Stir the celery and hoisin sauce into the pan. Prepare dinner simply till all the things is heated by way of. Season to style with soy sauce and scorching sauce.
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Stir within the scallions and cilantro, or use them as garnish. If you would like, serve the dish over or alongside scorching cooked rice or noodles. Cross round additional scorching sauce and/or soy sauce for particular person servings.
Vitamin (Estimate per Serving)
Energy: 160kcalCarbohydrates: 26gProtein: 4gFats: 5gSaturated Fats: 1gPolyunsaturated Fats: 2gMonounsaturated Fats: 2gLdl cholesterol: 1mgSodium: 423mgPotassium: 654mgFiber: 8gSugar: 14gVitamin A: 162IUVitamin C: 10mgCalcium: 48mgIron: 1mg
Variation: To make this extra of a major dish, add 8 to 14 ounces of extra-firm tofu, effectively drained and blotted, then diced. Add it similtaneously the eggplant so it may possibly get a bit firmed up.
Additionally strive: our Teriyaki Eggplant.
