Szechuan Spicy Eggplant
This recipe was inspired by a visit to a PF Chang's restaurant. I don't know about you, but when I visit a restaurant, I am always on alert to figure out how they did it. This was one of those rare meals I was pleased to experience, so I had to replicate it later. I have named it Szechuan Spicy Eggplant, because it has a zing to it, but you can modify it based on your tolerance for heat. It is a healthy dish made of eggplant; it is also known as "aubergine". Eggplants are high in antioxidants which can help prevent cancer and is beneficial to those with a risk of heart disease and diabetes. Although often considered a vegetable, they're technically a fruit, as they grow from a flowering plant and contain seeds. When choosing an eggplant, it should be firm, heavy in size and smooth, without any scars or marks on the surface. The skin should be glossy. Make sure you avoid any that have brown or blue streaks or are already shriveled. They contain an impressive array of many vitamins and minerals, such as fiber, folate, potassium and phosphorus, as well as considerable levels of vitamins A, K and B6, magnesium, zinc and calcium. (Nutrition Facts from Dr. Mercola). This is one dish I don't make often enough. Here it is: Szechuan Spicy Eggplant. To get directly to the recipe, scroll to the bottom of the screen.
Servings: 4 Servings
Prep Time: 15 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Equipment Needed: Skillet, Measuring Utensils, Knife, Bowls, Whisk
Ingredients:
2 Tablespoons Sesame Oil
3 Cups Eggplant, Cut into 1 inch strips OR cubes
5-6 Shallots/Green Onions on the bias (an angle)
Sauce:
1 teaspoon Garlic, Minced
1 teaspoon Chili Oil
3 Tablespoons Coconut Aminos
1 teaspoon Cane Sugar
1 teaspoon Ginger, Dried
1 Tablespoon Cornstarch
Directions:
1. Heat 2 Tablespoons Sesame Oil on Medium Heat. Cook Green Onions until limp.
2. Stir in Garlic, Ginger. Add Eggplants, cook 15 Minutes.
3. Meanwhile, make Sauce. Whisk together Coconut Aminos, Sugar, Chili Oil, Garlic, Ginger, and Cornstarch and set aside.
4. Cook Eggplant until Eggplant is limp. Reduce heat to Medium-Low (3 out of 10) and cook additional 45 Minutes.
5. Add Sauce. Sprinkle a few Sesame Seeds to serve with Rice. Eat & Enjoy!
Servings: 4 Servings
Prep Time: 15 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Equipment Needed: Skillet, Measuring Utensils, Knife, Bowls, Whisk
Ingredients:
2 Tablespoons Sesame Oil
3 Cups Eggplant, Cut into 1 inch strips
5-6 Shallots/Green Onions on the bias (an angle)
Sauce:
1 teaspoon Garlic, Minced
1 teaspoon Chili Oil
3 Tablespoons Coconut Aminos
1 teaspoon Cane Sugar
1 teaspoon Ginger, Dried
1 Tablespoon Cornstarch
Directions:
1. Heat 2 Tablespoons Sesame Oil on Medium Heat. Cook Green Onions until limp.
2. Stir in Garlic, Ginger. Add Eggplants, cook 15 Minutes.
3. Meanwhile, make Sauce. Whisk together Coconut Aminos, Sugar, Chili Oil, Garlic, Ginger, and Cornstarch and set aside.
4. Cook Eggplant until Eggplant is limp. Reduce heat to Medium-Low (3 out of 10) and cook additional 45 Minutes.
5. Add Sauce. Sprinkle a few Sesame Seeds to serve with Rice. Eat & Enjoy!
