• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Sezchwan Eggplant

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • 6 Japanese eggplants =or= 1
  • -Large italian eggplant
  • 2 ts Salt
  • 4 tb Peanut or corn oil
  • 1 tb Soy sauce
  • 1 tb Sugar
  • 1/4 c Chicken stock
  • 2 ts Grated fresh peeled ginger
  • 1 tb Minced garlic
  • 1/4 ts Dried red chile flakes
  • 1/4 c Chopped water chestnuts;
  • -peeled, preferably fresh
  • 3 Green onions; trimmed and
  • -chopped
  • 1 tb Red wine vinegar
  • 1 tb Sesame oil
  • 1 tb Toasted black sesame seeds;
  • -(for garnish)


Cut eggplant into 1/2-by-2-inch strips. If using Italian eggplants, peel
skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze
gently to remove excess water. Pat dry with paper towels.

In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok until
hot over high heat. Add 3 tablespoons oil and tilt wok to coat sides. When
hot, add 1 layer of eggplant, stir-fry until seared and tender (about 3
minutes). Remove to colander. Drain over a bowl to catch juices. Cook
remaining eggplant in same manner adding more oil if needed. Reheat wok
over medium-high heat. Add remaining 1 tablespoon of the oil, ginger,
garlic and chile; cook gently but do not brown. Add water chestnuts and
half of the green onions; stir-fry together for 5 seconds. Increase to high
heat, add reserved soy sauce mixture and eggplant juices; bring to a boil.
Return cooked eggplant; toss quickly over high heat until most of the sauce
is reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in
vinegar and sesame oil. Remove to serving dish. Top with remaining green
onions and sesame seeds. Serve hot or cold.

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