Szechwan Eggplant
A flavorful Chinese-style eggplant dish with spicy, savory sauces and aromatic ginger, perfect for those craving a quick, vegetarian-friendly meal bursting with bold flavors.
Ingredients
- 2 medium eggplants (3/4 lb. each)
- 1/2 cup chicken broth ⓘ
- 2 tablespoons chicken broth ⓘ
- 1 tablespoon peanut or vegetable oil ⓘ
- 2 teaspoons minced fresh ginger root
- 1 tablespoon sugar
- 1 tablespoon cornstarch ⓘ
- 2 tablespoons canned hot bean sauce ⓘ
- 1 tablespoon soy sauce ⓘ
- 1 tablespoon dry sherry ⓘ
- 1 tablespoon cider vinegar
- 1 teaspoon sesame seed oil ⓘ
Instructions
- Rinse the eggplants, cut off the caps without peeling, and cut into 1-inch chunks.
- Place the eggplant chunks in a 2-quart casserole, add 1/2 cup broth, and cover with a lid or plastic wrap.
- Microwave on High for 8 to 10 minutes or until tender, stirring midway through cooking.
- While the eggplant cooks, put the peanut or vegetable oil in a 2-cup glass measure.
- Add the minced garlic and ginger root to the oil.
- Microwave on High for 30 seconds until fragrant.
- Stir in the sugar and cornstarch until well combined.
- Add the remaining 2 tablespoons of broth, hot bean sauce, soy sauce, sherry, vinegar, and sesame seed oil to the mixture.
- Microwave on High for an additional 30 to 60 seconds or until slightly thickened.
- Stir the sauce into the cooked eggplant and serve garnished with chopped green onions.
Tips & Substitutions
For a spicier kick, increase the amount of hot bean sauce or add a pinch of red pepper flakes. If you prefer a vegetarian option, substitute chicken broth with vegetable broth. You can also swap eggplants for zucchini or bell peppers for a different texture and flavor. Make sure to stir the eggplant halfway through microwaving to ensure even cooking.
Serving Suggestions
Serve the Szechwan eggplant over steamed rice or alongside noodles for a complete meal. It pairs wonderfully with Pea Pods-Almonds-Mushrooms for a colorful and nutritious spread. Garnish with chopped green onions or sesame seeds to enhance the flavor and presentation. This dish can also be served as a side with grilled meats or tofu.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring in between, until heated through. This dish can also be enjoyed cold as a salad topping, adding a unique twist to your meal.
Nutrition & Diet Analysis (per serving)
Each serving of Szechwan Eggplant contains roughly 72 calories, with 2g protein, 13g carbohydrates, and 2g fat. It is a good source of vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 615mg per serving (27% 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 use other types of eggplants for this recipe?
Yes, you can use Japanese or Italian eggplants as alternatives. They will provide a slightly different flavor and texture but will work well with the Szechwan sauce. Ensure to adjust cooking times as needed, depending on the size of the eggplants.
How can I make this dish vegan?
To make Szechwan eggplant vegan, simply replace chicken broth with vegetable broth. Ensure that the hot bean sauce and any other condiments do not contain animal products. This will keep the dish flavorful while adhering to a vegan diet.
What can I serve with Szechwan eggplant?
This dish pairs beautifully with steamed jasmine rice or brown rice. For a complete meal, consider adding a protein like tofu or chicken from recipes such as General Tsao's Chicken. A side of stir-fried vegetables complements the eggplant well, creating a balanced plate.
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).