Szechuan Spicy Eggplant

Szechuan Spicy Eggplant

This recipe was born from a visit to PF Chang’s—one of those rare meals that makes you pause mid-bite and think, “I need to figure out how they did this.” Whenever I go to a restaurant, I’m always quietly analyzing the flavors, textures, and techniques, and this dish was too good not to reverse-engineer. My version, which I call Szechuan Spicy Eggplant, has the same satisfying zing, though you can easily adjust the heat to match your preference.

Eggplant—also known as “aubergine”—is the star of this dish and brings far more benefits than most people realize. Rich in antioxidants, eggplants support heart health, help regulate blood sugar, and may even protect against certain cancers. Though often treated like a vegetable, they’re technically a fruit, grown from a flowering plant and filled with tiny edible seeds. Choosing a good one is key: look for eggplants that are firm, heavy for their size, smooth, and glossy, without scars, shriveling, or discoloration.

Beyond their flavor, eggplants are packed with nutrients, including fiber, potassium, folate, phosphorus, magnesium, zinc, calcium, and vitamins A, K, and B6 (nutrition info courtesy of Dr. Mercola). All this goodness comes together in a dish that’s bold, nourishing, and far easier to make than it tastes. Honestly, this is one recipe I don’t make nearly often enough—and every time I do, I wonder why I waited so long.

Servings: 4 Servings

Prep Time: 15 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour 30 Minutes

Equipment Needed: Skillet, Measuring Utensils, Knife, Bowls, Whisk

Ingredients:

2 Tablespoons Sesame Oil

3 Cups Eggplant, Cut into 1 inch strips OR cubes

5-6 Shallots/Green Onions on the bias (an angle)

Sauce:

1 teaspoon Garlic, Minced

1 teaspoon Chili Oil

3 Tablespoons Coconut Aminos

1 teaspoon Cane Sugar

1 teaspoon Ginger, Dried

1 Tablespoon Cornstarch

Directions:

1. Heat 2 Tablespoons Sesame Oil on Medium Heat. Cook Green Onions until limp.

2. Stir in Garlic, Ginger. Add Eggplants, cook 15 Minutes.

3. Meanwhile, make Sauce. Whisk together Coconut Aminos, Sugar, Chili Oil, Garlic, Ginger, and Cornstarch and set aside.

4. Cook Eggplant until Eggplant is limp. Reduce heat to Medium-Low (3 out of 10) and cook additional 45 Minutes.

5. Add Sauce. Sprinkle a few Sesame Seeds to serve with Rice. Eat & Enjoy!

---

Szechuan Spicy Eggplant

Servings: 4 Servings

Prep Time: 15 Minutes  

Cook Time: 1 Hour

Total Time: 1 Hour 30 Minutes

Equipment Needed: Skillet, Measuring Utensils, Knife, Bowls, Whisk

Ingredients:

2 Tablespoons Sesame Oil

3 Cups Eggplant, Cut into 1 inch strips OR cubes

5-6 Shallots/Green Onions on the bias (an angle)

Sauce:

1 teaspoon Garlic, Minced

1 teaspoon Chili Oil

3 Tablespoons Coconut Aminos

1 teaspoon Cane Sugar

1 teaspoon Ginger, Dried

1 Tablespoon Cornstarch

Directions:

1. Heat 2 Tablespoons Sesame Oil on Medium Heat. Cook Green Onions until limp.

2. Stir in Garlic, Ginger. Add Eggplants, cook 15 Minutes.

3. Meanwhile, make Sauce. Whisk together Coconut Aminos, Sugar, Chili Oil, Garlic, Ginger, and Cornstarch and set aside.

4. Cook Eggplant until Eggplant is limp. Reduce heat to Medium-Low (3 out of 10) and cook additional 45 Minutes.

5. Add Sauce. Sprinkle a few Sesame Seeds to serve with Rice. Eat & Enjoy!

Szechuan Spicy Eggplant.docx

Download DOCX • 230KB