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glossy braised Szechuan eggplant in a wide horizontal shot, deep red sauce clinging to tender strips, scattered scallions and chili flakes, chopsticks and steamed rice nearby on a dark table, warm natural light, shallow depth of field, landscape orientation

Spicy Szechuan Eggplant

Eggplant, really tender, braised in a spicy Szechuan chili garlic sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 Chinese eggplants cut into strips
  • 2 tbsp chili bean paste
  • 3 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 3 tbsp vegetable oil
  • 2 scallions sliced

Method
 

  1. Heat the oil and fry the eggplant strips until golden and soft.
  2. Push the eggplant aside and saute the garlic, ginger, and chili bean paste.
  3. Add soy sauce, sugar, and a splash of water to make a sauce.
  4. Toss everything together and simmer until the eggplant soaks up the sauce.
  5. Finish with scallions and serve over rice.

Notes

Salting the eggplant first helps it cook up creamy instead of spongy.