Sticky Szechwan Eggplant

Schezwan EggplantI don’t know what it is about eggplant, I just love it so much. It’s a weird vegetable to crave, because it doesn’t really have a ton of flavor or nutritional value, but I could just eat it everyday. I have no idea if this is the correct spelling of ‘szechwan’, because I’ve seen it a bunch of other ways on a google search. Oh well! I started a new job and have been super busy, so I haven’t been posting much lately! I have these lulls a few times a year, where I go through little bouts of not being inspired to cook, they only last a week or two, and usually it’s just because I’m feeling lazy and want to taste someone else’s recipes. That’s why I made this quick and easy dish, because it’s pretty simple and comforting. It’s spicy and savory, and has great texture. Enjoy!

Sticky Szechwan Eggplant

Makes 2 servings

4 tbs soy sauce

1 tbs apple cider or white vinegar

3 tbs coconut sugar or brown sugar

1 tsp organic corn flour

1 tsp sesame oil

2.5 tbs grapeseed oil

1 big eggplant, sliced into big bite sized wedges

1/4 cup water

2 shallots,thinly sliced

2 tbs chili garlic sauce (Find it next to the Sriracha at the store)

5 cloves garlic, minced

1 green onion, thinly sliced

a sprinkling of raw sesame seeds (raw ones have a less overpowering flavor)

Mix the soy sauce, vinegar, sugar, corn flour and sesame oil in a small bowl until well combined and set aside. Heat the grapeseed oil in a large pan over medium/high heat and add chopped eggplant.

Cook, stirring occasionally, until the pieces are browned, this took me about 15 minutes.

After they are browned up, add the 1/4 cup of water and cook for a few more minutes. This rehydrates the eggplant a bit so it melts in your mouth. Remove eggplant and set aside.

Add the last half of a tablespoon of oil to the pan and add the sliced shallots.

Cook, stirring occasionally, until they are soft and browned.

Add the chili garlic sauce and garlic and cook 1 minute longer.

Add the sauce mixture to the pan and stir quickly, it should thicken pretty instantly.

Finally, add the eggplant back in and toss until everything is even coated and heated through. Garnish with green onions and sesame seeds. Yum!

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One thought on “Sticky Szechwan Eggplant

  1. Pingback: Eggplants Around the World: Eggplant Tempura with Dengaku Sauce | Gianna's Kitchen

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