Szechuan Eggplant is made with Japanese long brinjals or eggplants. This is a takeoff on the Kam Heong stir fry eggplant and tofu recipe that was posted on Instagram – https://www.instagram.com/p/B1bIuMup82d/?igshid=1lbj6uejusjow&hl=en
Eggplants also called aubergines in UK and brinjals in the Asian subcontinent comes in various shapes and sizes. The American eggplants also called globe eggplants are large, dark purple shaded and have a tough, meaty texture. Italian eggplants have a similar dark purple shade but are smaller than the globe and sweeter. Chinese are longer, thinner and lighter in shade. Indian eggplants are relatively small, oblong or egg shaped, sweet and creamy inn texture with few seeds.
The original Chinese recipe that I saw online had Zhenijang or Chinkiang vinegar. this is a rice based black coloured vinegar widely used in Chinese cuisine. It takes it name from the city of Zhenjiang in Jiangsu province of China. I substituted this with red wine vinegar instead for making this Szechuan Eggplant recipe.
I tried this Szechuan Eggplant recipe at home and it was an instant hit with the family. This is a recipe packed with spicy chillies, ginger, garlic and a lot of flavours. It is very different from the Indian eggplant recipes like baigan bhaja or masala stuffed brinjals https://relishdelish.ca/recipes/baingan-masala-stuffed-baby-eggplants-in-a-spicy-gravy/
Although traditionally this dish is made with long Chinese eggplants, which are a bit more tender you can try it with the globe and other variety of eggplants too..Try this recipe and pair it with any rice or grains of your choice.
Ingredients
- Szechuan Sauce Mix:
Instructions
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Stir Fry:
- Whisk broth, soy sauce/tamari, honey, red wine vinegar and cornstarch mix well and keep aside.
- Prepare eggplants by washing them and cutting lengthwise into 2 inch pieces.
- Heat oil in a wok and add in the finely chopped ginger, garlic and dried red chillies. Saute for a minute.
- Now add in the eggplant pieces and cook about 5 to 6 minutes on medium high, until eggplants are a little brown on the edges.
- Stir in the Szechuan sauce mix to the wok and cook until the eggplant peices are well coated, about 1 or 2 more minutes (sprinkling in a lttle more water if necessary). Garnish with a tbsp. of white sesame seeds.
- Add in the redsweet bell pepper, cut in medium long pieces along with sesame seeds. Mix well and cook unitl the peppers are fork tender.
- Remove into a platter and serve over rice or preferred grain of choice.