Eggplant Szechuan(Caution: Spicy Hot!)
Spicy and savory Eggplant Szechuan features tender eggplant in a bold, garlic and ginger-infused sauce with a hint of heat, perfect for fans of fiery, flavorful dishes.
Ingredients
- 1 eggplant ⓘ
- 1 tablespoon vegetable oil ⓘ
- 8 ounces fettucine or other noodles
- 1 tablespoon grated fresh ginger root ⓘ
- 4 cloves garlic, finely minced
- 1/4 teaspoon dried red pepper flakes ⓘ
- 2 teaspoons Chinese black bean paste
- 1 teaspoon soy sauce ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 cup chicken stock or water ⓘ
- 2 teaspoons Chinese sesame oil ⓘ
- 2 teaspoons Chinese dark vinegar ⓘ
- 2 tablespoons chopped green onion
Instructions
- Cut the eggplant into thumb-sized pieces.
- Assemble all the other ingredients.
- Heat 2 tablespoons vegetable oil in a skillet over medium-low heat.
- Saute the eggplant until tender, keeping the skillet covered between stirrings.
- Add water a tablespoon at a time if the eggplant sticks to the pan.
- In a separate pot, cook the fettucine or other noodles until al dente, then drain.
- Add grated ginger, minced garlic, and red pepper flakes to the skillet and cook briefly.
- Stir in black bean paste, soy sauce, sugar, chicken stock, sesame oil, and vinegar.
- Combine cooked noodles with the eggplant mixture and toss well.
- Garnish with chopped green onion before serving.
Tips & Substitutions
For a milder dish, reduce the red pepper flakes or omit them entirely. You can substitute the eggplant with zucchini or bell peppers if desired. If black bean paste is unavailable, use hoisin sauce for a different flavor profile. Ensure the eggplant is cooked until soft for the best texture. Pair it with a side of steamed broccoli for balance.
Serving Suggestions
Serve this Eggplant Szechuan over a bed of noodles, garnished with chopped green onions. It pairs wonderfully with a simple cucumber salad or steamed dumplings. For a complete meal, consider serving it alongside Southern Style Chicken And Dumplings or a light soup. This dish also complements a crisp side of Great Wall Chicken Slaw for added crunch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat, adding a splash of water to prevent sticking. Alternatively, you can microwave it in short intervals, stirring in between, until heated through. Avoid reheating more than once for best quality.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Szechuan(Caution: Spicy Hot!) contains roughly 63 calories, with 4g protein, 8g carbohydrates, and 2g fat. It is a good source of vitamin C (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, you can easily make this Eggplant Szechuan vegetarian by substituting chicken stock with vegetable broth. This will maintain the flavor while keeping it meat-free. Additionally, the dish remains packed with flavor due to the spices and sauces used.
What type of eggplant is best for this recipe?
Chinese eggplant is ideal due to its tender skin and sweet flavor, but you can also use globe eggplant. Just ensure to cut it into smaller pieces for quicker cooking. Both types will absorb the flavors of the sauce well.
Can I prepare this dish in advance?
While the noodles are best fresh, you can prepare the eggplant mixture ahead of time. Store it in the refrigerator for up to 2 days. When ready to serve, cook the noodles and combine them with the prepared sauce for a quick, flavorful meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).