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Nutrition Facts
Serving Size 1 (481g) Recipe makes 4 servings The following items or measurements are not included below: chili bean sauce
Calories 122
Calories from Fat 8		(6%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 118mg		4%
Potassium 1103mg		31%
Total Carbohydrate 28.7g		9%
	Dietary Fiber 15.9g	63%
	Sugars 12.2g
Protein 5.2g		10%
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Szechuan Fried Eggplant

Recipe #361409 | 30 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: daisygrl64
Mar 16, 2009

An easy Szechuan Fried Eggplant recipe.

SERVES 4 (change servings and units)

Ingredients

4 eggplants (halved lengthwise and cut diagonally into 2 inch pieces)
2-3 tablespoons chicken broth
1 teaspoon sugar
3 scallions, finely chopped
1 teaspoon light soy sauce
2 teaspoons garlic, finely chopped
1 tablespoon chili bean sauce
2 teaspoons fresh gingerroot, finely chopped
peanut oil (for frying)

Directions

1
in a wok heat oil and cook the eggplant pieces for 3 to 4 minutes, or until lightly brown, remove from wok, drain on paper towels and set aside.
2
in clean wok, heat 2 tablespoons of oil, add chili bean sauce, stir rapidly,
3
add the gingerroot, and garlic stir until fragrant.
4
add the stock, sugar, and soy sauce.
5
add the eggplant pieces and let simmer for 2 minutes.
6
stir in the scallions and serve.

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Featured Reviews for This Recipe

From: Acadia

On Sep 12, 2009

Great recipe! I used sweet chili sauce which gave the eggplant just the right amount of kick. It was a quick and easy side dish and I served it with shark, couscous, green beans with bell peppers. It was delicious! Thanks for posting! Made for 2009 Fall Photo tag.

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From: zaar junkie

On Aug 18, 2009

I did not have asian eggplants, so I used 2 regular round eggplants instead. I doubled the sauce and thought it was tasty. I cooked mine for about twice as long as recommended so the eggplant was nice and soft - I really hate the texture of crunchy eggplant. Easy to make. Served over rice.

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From: Sharon123

On Aug 2, 2009

Yummy! I quartered the recipe and only had 1/2 eggplant so used some yellow squash too. I used brown bean sauce, and added a little more than called for. I really enjoyed this with brown rice. Thanks daisy! Made for the Asian unrated game.

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