Crafted With Love and Served With A Smile
About the Recipe
This Spicy Chinese Eggplant with Szechuan Sauce is a flavorful and healthy vegan dish that is perfect for a weeknight dinner. The eggplant is cooked until tender and then smothered in a spicy, tangy sauce made with Szechuan peppercorns, garlic, ginger, and soy sauce. This recipe is easy to make, gluten-free, and can be served with rice or noodles for a satisfying meal.
2 large eggplants, cut into bite-sized pieces
1 tbsp cornstarch
Salt and black pepper, to taste
1 tbsp vegetable oil
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
1 tbsp Szechuan peppercorns, toasted and ground
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp maple syrup
1/4 cup water
1/4 tsp red pepper flakes (optional)
Sesame seeds and sliced green onions, for garnish
Preheat the oven to 400°F (200°C).
Toss the eggplant with cornstarch, salt, and black pepper in a large bowl.
Arrange the eggplant in a single layer on a baking sheet and bake for 20-25 minutes, or until tender and lightly browned.
While the eggplant is baking, heat the vegetable oil in a large skillet over medium-high heat.
Add the minced garlic and ginger and cook for 30 seconds, or until fragrant.
Add the sliced red bell pepper and green onions and cook for 2-3 minutes, or until they are tender.
Add the ground Szechuan peppercorns, soy sauce, rice vinegar, maple syrup, water, and red pepper flakes (if using) to the skillet and stir until well combined.
Reduce the heat to low and simmer the sauce for 5-7 minutes, or until it has thickened slightly.
Once the eggplant is finished baking, transfer it to the skillet with the Szechuan sauce and toss until it is well coated.
Garnish the dish with sesame seeds and sliced green onions.
Serve hot with rice or noodles.
To make the dish spicier, you can add more red pepper flakes or Szechuan peppercorns.
If you don't have Szechuan peppercorns, you can substitute with black peppercorns or omit them altogether.
You can also use other vegetables in this dish, such as zucchini or mushrooms.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.