Ingredients
-
6
-
1 1/2
-
1
-
1/4
-
4
-
1
-
1
-
1/2 - 1
-
1/4
-
3 - 4
-
-
-
-
-
Directions
Szechuan Style Eggplant (Aubergine),Spicy and good. Eggplant absorbs the flavors of the sauce and gets nice and tender. Great with a little jasmine rice.,Made this tonight, I did not use brown sugar, we do not like it sweet. Definitely will make again.,The first time I made this I didn’t have the right oils or fresh ginger but it was GOOD! I made it again last night with peanut oil and it was SOOO GOOD! I still didn’t have sesame oil and I had to use a regular eggplant. For me, the key is really hot oil to initially cook the eggplant. Getting a nice browning on the softening eggplant helps it to not get too soggy later. It was heavenly!!
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Steps
|
1
Done
|
Cook Eggplant in 2-3 Tbsp Oil in a Large Deep Skillet Until Tender (add a Little More Oil or Water If Necessary- It Will Cook Down With the Amount of Oil Stated but With a Nicely Hot Wok, There May Be a Little Smoke Involved, but Don't Worry, Turn on the Hood Exhaust Because It Just Adds to the Flavor). |
|
2
Done
|
While Eggplant Is Cooking, Mix Soy Sauce, Sugar, and Broth Together in a Small Bowl Till Sugar Dissolves. |
|
3
Done
|
Remove Eggplant from Skillet When Cooked and Keep Warm. |
|
4
Done
|
Heat Garlic, Red Pepper Flakes, and Ginger in 1 Tbsp Oil Until Aromatic. |
|
5
Done
|
Stir in the Water Chestnuts and Half of the Scallions Along With the Eggplant and the Soy Sauce Mixture. |
|
6
Done
|
Stir and Cook Until the Soy Sauce Is Absorbed Into the Eggplant (this May Take Several Minutes). |
|
7
Done
|
Add the Vinegar, Sesame Oil, and Remaining Scallions, Stirring to Mix. |
|
8
Done
|
Serve Hot, Garnished With Sesame Seeds. |
