SZECHUAN-STYLE EGGPLANT
The food processor makes for easy prep in this version of Szechuan-style eggplant. Originally from a September 1983 issue of Bon Apetit.
Provided by Leslie in Texas
Categories Szechuan
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Toss eggplant in colander with salt; let stand 30 minutes.
- Rinse off salt and pat eggplant dry with paper towels; set aside.
- Place green onion in work bowl of food processor with steel knife.
- With machine running, drop ginger and garlic through feed tube and mince finely.
- Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black.
- Add green onion mixture and stir fry until fragrant, about 1 minute.
- Add eggplant and toss to coat with oil.
- Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes.
- Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds.
- Add Sherry mixture to wok and stir 2 minutes.
- Dissolve cornstarch in 1 teaspoon sesame oil and add to wok.
- Stir until sauce is glossy, about 15 more seconds.
- Serve immediately.
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Lt Lawrence
[email protected]This Szechuan eggplant dish was delicious! The eggplant was cooked perfectly, and the sauce was flavorful and slightly spicy. I loved the combination of flavors and textures. I will definitely be making this dish again.
Jannat Sume
[email protected]I'm a big fan of eggplant, and this Szechuan-style recipe is one of my favorites! The eggplant is cooked perfectly, and the sauce is flavorful and slightly spicy. I always serve this dish with rice, and it's always a hit with my family and friends.
Access Music
[email protected]This Szechuan eggplant dish was a bit too spicy for my taste, but my husband loved it! The eggplant was cooked well, and the sauce was flavorful. I think next time I make this dish, I'll use less chili oil.
Stephanie Tulia
[email protected]I was looking for a new way to cook eggplant, and this Szechuan-style recipe fit the bill perfectly! The eggplant was cooked perfectly, and the sauce was flavorful and complex. I especially liked the addition of the Sichuan peppercorns.
Riya Moni Riya
[email protected]This Szechuan eggplant dish was delicious! The eggplant was cooked perfectly, and the sauce was flavorful and slightly spicy. I loved the combination of flavors and textures. I will definitely be making this dish again.
Mujahid Hussin
[email protected]I'm not a big fan of eggplant, but I thought this Szechuan-style recipe was pretty good. The eggplant was cooked well, and the sauce was flavorful. I especially liked the addition of the green onions.
Mohsin Ahmed
[email protected]This Szechuan eggplant dish was easy to make and very tasty! The eggplant was cooked perfectly, and the sauce was flavorful and slightly spicy. I served it with rice, and it was a hit with my family.
Liam
[email protected]I was disappointed with this Szechuan eggplant dish. The eggplant was overcooked and mushy, and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Eenesto Elias
[email protected]This Szechuan eggplant dish was a bit too spicy for my taste, but other than that, it was very good. The eggplant was cooked well, and the sauce was flavorful. I think next time I make this dish, I'll use less chili oil.
Zam Z
[email protected]I love eggplant, and this Szechuan-style recipe is one of my favorites! The sauce is flavorful and slightly spicy, and the eggplant is cooked to perfection. I always serve this dish with rice, and it's always a hit with my family and friends.
Zonain king Zonain king
[email protected]This was my first time trying Szechuan eggplant, and I was very impressed! The flavors were complex and well-balanced, and the eggplant was cooked perfectly. I especially enjoyed the crispy texture of the eggplant. I will definitely be making this di
Ksm Bangl
[email protected]I'm a big fan of eggplant, and this Szechuan-style recipe did not disappoint! The eggplant was cooked perfectly, and the sauce was flavorful and delicious. I especially appreciated the addition of the chili oil, which gave the dish a nice kick. I'll
Omar Khaled
[email protected]This Szechuan-style eggplant dish was an absolute delight! The combination of flavors was spot-on, with the perfect balance of sweet, sour, and spicy. The eggplant was cooked to perfection, tender on the inside and slightly crispy on the outside. I l