Szechuan Eggplant

🛒 Ingredients

• Eggplant 250 g · 63 kcal
• Vegetable oil 13 g · 113 kcal
• Garlic 4 g · 5 kcal
• Ginger 3 g · 2 kcal
• Scallions 5 g · 2 kcal
• Chili bean paste (Doubanjiang) 8 g · 10 kcal
• Soy sauce 8 g · 4 kcal
• Rice vinegar 4 g · 1 kcal
• Sugar 4 g · 15 kcal
• Sesame oil 1 g · 11 kcal
• Cornstarch 1 g · 5 kcal

👨‍🍳 Instructions

1. Cut eggplant into bite-sized pieces or wedges; if using regular eggplant, you may soak them in salted water for 15-20 minutes to reduce bitterness, then drain and pat dry.
2. Heat a wok or large frying pan with vegetable oil over medium-high heat. Fry the eggplant pieces in batches until softened and lightly browned, then remove and set aside.
3. In the same pan (add a little more oil if needed), sauté minced garlic and ginger until fragrant, about 30 seconds.
4. Add chili bean paste and stir-fry for another 30 seconds to release its aroma and color.
5. Whisk together soy sauce, rice vinegar, sugar, sesame oil, and cornstarch (with a splash of water to form a slurry) in a small bowl.
6. Pour the sauce mixture into the pan and stir constantly until it thickens, about 1-2 minutes.
7. Return the fried eggplant to the pan, add chopped scallions, and toss everything together to coat the eggplant evenly with the Szechuan sauce.
8. Serve immediately, optionally garnished with extra fresh scallions, usually with steamed rice.