Aubergine Szechuan Style Recipe

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0 votes | 481 views
Servings: 4


Cost per serving $3.45 view details


  1. Everyone loves this dish, even those who do not particularly like egg plant.
  2. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts.
  3. Serve as a side dish or possibly first course for Western menus.
  4. Cut aubergine into 1/2-inch wide by 2-inch long strips.
  5. Mix together soy sauce, sugar and chicken stock. Set aside.
  6. Heat 2 Tbsp. of the oil in a wide, flat skillet. When warm, add in half of the aubergine. Saute/fry, stirring constantly till seared and wilted, about 5 min. Remove to a plate. Cook remaining aubergine, adding more oil if needed. Transfer to plate. Set aside.
  7. Heat a wok or possibly skillet over medium-high heat. Add in remaining 1 Tbsp. oil, the ginger, garlic and chile; cook gently but don't brown. Add in water chestnuts and half of the green onions; stir-fry for 5 seconds. Increase heat to high, add in reserved soy sauce mix and the aubergine. Toss quickly over high heat till the sauce is reduced and absorbed into aubergine, 1 to 2 min. Mix in vinegar and sesame oil. Remove to a serving dish. Top with remaining green onions and sesame seeds. Serve warm or possibly cool.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 630g
Recipe makes 4 servings
Calories 319  
Calories from Fat 120 38%
Total Fat 13.45g 17%
Saturated Fat 3.45g 14%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 272mg 11%
Potassium 1488mg 43%
Total Carbs 47.86g 13%
Dietary Fiber 20.2g 67%
Sugars 19.14g 13%
Protein 9.0g 14%
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