• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Eggplant Szechuan Style

  • Recipe Submitted by on

Category: Vegetables, Chinese

 Ingredients List

  • 6 Chinese eggplants (about 1
  • -1/2 pounds)
  • 1 tb Soy sauce
  • 1 tb Sugar
  • 1/4 c Chicken stock
  • 5 tb Peanut or corn oil, or more
  • -if needed
  • 2 ts Ginger, fresh; peeled &
  • -grated
  • 1 tb Garlic; minced
  • 1/4 ts Dried red chile flakes
  • 1/4 c Water chestnut; peeled &
  • -chopped (preferably fresh)
  • 3 Scallion; trimmed & chopped
  • 1 1/2 tb Red wine vinegar
  • 1 tb Asian sesame oil
  • 1 tb Toasted sesame seeds, for
  • -garnish


Everyone loves this dish, even those who don't particularly like egg plant.
The flavor virtually explodes with a lively combination of sweet, spicy,
tart and savory followed by the refreshing crunch of fresh water chestnuts.
Serve as a side dish or first course for Western menus.

Cut eggplant into 1/2-inch wide by 2-inch long strips.

Mix together soy sauce, sugar and chicken stock. Set aside.

Heat 2 tablespoons of the oil in a wide, flat skillet. When hot, add half
of the eggplant. Saute, stirring constantly until seared and wilted, about
5 minutes. Remove to a plate. Cook remaining eggplant, adding more oil if
needed. Transfer to plate. Set aside.

Heat a wok or skillet over medium-high heat. Add remaining 1 tablespoon
oil, the ginger, garlic and chile; cook gently but do not brown. Add water
chestnuts and half of the green onions; stir-fry for 5 seconds. Increase
heat to high, add reserved soy sauce mixture and the eggplant. Toss quickly
over high heat until the sauce is reduced and absorbed into eggplant, 1 to
2 minutes. Fold in vinegar and sesame oil. Remove to a serving dish. Top
with remaining green onions and sesame seeds. Serve hot or cold.

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