SCHEZUAN EGGPLANT RECIPE RECIPES

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SZECHUAN-STYLE EGGPLANT RECIPE - FOOD.COM



Szechuan-Style Eggplant Recipe - Food.com image

The food processor makes for easy prep in this version of Szechuan-style eggplant. Originally from a September 1983 issue of Bon Apetit.

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

2 small eggplants, unpeeled, cut into 3/4 inch cubes (1 1/2 lbs. total)
1 teaspoon salt
2 large green onions, cut into 1 inch pieces
1 piece fresh ginger, peeled (1x1/2 inch)
2 large garlic cloves
1/4 cup peanut oil
1 tablespoon sesame oil
1/4 teaspoon dried red pepper flakes (to taste)
2 tablespoons dry sherry
2 tablespoons white wine vinegar
2 tablespoons sugar
1 1/2 tablespoons soy sauce
1 -2 tablespoon chili paste with garlic
1 teaspoon cornstarch
1 teaspoon sesame oil

Steps:

  • Toss eggplant in colander with salt; let stand 30 minutes.
  • Rinse off salt and pat eggplant dry with paper towels; set aside.
  • Place green onion in work bowl of food processor with steel knife.
  • With machine running, drop ginger and garlic through feed tube and mince finely.
  • Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black.
  • Add green onion mixture and stir fry until fragrant, about 1 minute.
  • Add eggplant and toss to coat with oil.
  • Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes.
  • Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds.
  • Add Sherry mixture to wok and stir 2 minutes.
  • Dissolve cornstarch in 1 teaspoon sesame oil and add to wok.
  • Stir until sauce is glossy, about 15 more seconds.
  • Serve immediately.

Nutrition Facts : Calories 293.9, FatContent 18.6, SaturatedFatContent 3, CholesterolContent 0, SodiumContent 968.1, CarbohydrateContent 25.4, FiberContent 9.7, SugarContent 13.4, ProteinContent 3.9

SZECHUAN-STYLE EGGPLANT RECIPE - FOOD.COM



Szechuan-Style Eggplant Recipe - Food.com image

The food processor makes for easy prep in this version of Szechuan-style eggplant. Originally from a September 1983 issue of Bon Apetit.

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

2 small eggplants, unpeeled, cut into 3/4 inch cubes (1 1/2 lbs. total)
1 teaspoon salt
2 large green onions, cut into 1 inch pieces
1 piece fresh ginger, peeled (1x1/2 inch)
2 large garlic cloves
1/4 cup peanut oil
1 tablespoon sesame oil
1/4 teaspoon dried red pepper flakes (to taste)
2 tablespoons dry sherry
2 tablespoons white wine vinegar
2 tablespoons sugar
1 1/2 tablespoons soy sauce
1 -2 tablespoon chili paste with garlic
1 teaspoon cornstarch
1 teaspoon sesame oil

Steps:

  • Toss eggplant in colander with salt; let stand 30 minutes.
  • Rinse off salt and pat eggplant dry with paper towels; set aside.
  • Place green onion in work bowl of food processor with steel knife.
  • With machine running, drop ginger and garlic through feed tube and mince finely.
  • Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black.
  • Add green onion mixture and stir fry until fragrant, about 1 minute.
  • Add eggplant and toss to coat with oil.
  • Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes.
  • Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds.
  • Add Sherry mixture to wok and stir 2 minutes.
  • Dissolve cornstarch in 1 teaspoon sesame oil and add to wok.
  • Stir until sauce is glossy, about 15 more seconds.
  • Serve immediately.

Nutrition Facts : Calories 293.9, FatContent 18.6, SaturatedFatContent 3, CholesterolContent 0, SodiumContent 968.1, CarbohydrateContent 25.4, FiberContent 9.7, SugarContent 13.4, ProteinContent 3.9

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