Szechuan Eggplant In Garlic Sauce is a spicy side dish served with fried rice or pan fried noodles. This meatless recipe is semi dry and crisp. To make this popular Chinese dish healthy I have not deep fried the eggplant as done traditionally. I prefer this way as eggplant tends to absorb a lot of oil, thus making the dish oily.
I have used homemade sauce using vegetable stock, soya sauce, balsamic vinegar / vinegar, sugar and cornstarch.
You may like to try our other similar recipes like Stir Fried Eggplant in Garlic Sauce, Stir fried Vegetables In Oyster Sauce and Chilli Garlic Baby Corn.
Prep time: 10 minutes
Total time: 20 minutes
Ingredients For Szechuan Eggplant In Garlic Sauce
300 grams eggplant (Brinjal/ Aubergine)
1 large onion
100 grams spring onion
2 teaspoons garlic minced
1 teaspoon ginger minced
2 tablespoon Szechwan sauce
Salt to taste
2 tablespoon oil
Sauce
½ cup Vegetable Stock
1 tablespoon soya sauce
1 tablespoon balsamic vinegar or vinegar
1/2 teaspoon sugar
1 to 2 teaspoon cornstarch
Directions For Szechuan Eggplant In Garlic Sauce
- Cut the eggplant into approximately 3/4 inch thick long pieces like French fries.
- Place the eggplant in water and set aside.
- Cut the onion into thick juliennes.
- Chop the spring onion into ½ inch long pieces. Keep the green and white separately.
- In a small bowl, combine the sauce ingredients and set aside.
- Heat the wok/ pan; add oil, add the garlic, ginger and saute for a few seconds.
- Add the onions and saute for 1 minute.
- Now add the eggplant and saute for 2 to 3 minutes.
- Add the Szechwan sauce, white of spring onions, salt and stir for a minute. Cover and cook till almost cooked.
- Stir in the sauce, add the greens of spring onions and saute till the sauce thickens.
- Serve with rice or noodles.
Note: Take care not to overcook the eggplants as they will be mushy. Add the sauce when the eggplant is half cooked.
