Best 3 Szechuan Style Eggplant Recipes

**Szechuan Style Eggplant: A Culinary Journey to the Heart of Chinese Cuisine**

Szechuan cuisine, renowned for its bold flavors and spicy kick, takes center stage in this tantalizing dish of Szechuan Style Eggplant. Originating from the Sichuan province in southwestern China, this eggplant dish embodies the region's fiery and aromatic culinary traditions.

Dive into a symphony of flavors as tender eggplant slices are coated in a delectable sauce, alive with the heat of chili peppers, the tang of vinegar, the sweetness of sugar, and the savoriness of soy sauce. Garlic and ginger add depth to the sauce, while sesame oil imparts a nutty richness. The result is an irresistible combination that awakens your taste buds and leaves you craving more.

Our collection of Szechuan Style Eggplant recipes caters to diverse preferences and skill levels. From classic renditions that stay true to the traditional recipe to innovative variations that add a modern twist, there's a recipe here for every culinary enthusiast.

Indulge in the simplicity of our basic Szechuan Style Eggplant recipe, perfect for those new to Chinese cooking or seeking a straightforward yet satisfying dish. For those craving a bit more heat, our spicy Szechuan Style Eggplant recipe cranks up the chili peppers, delivering an exhilarating taste experience.

Vegetarians and vegans can rejoice in our meatless interpretation of this classic dish, where tofu takes the place of eggplant, absorbing all the vibrant flavors of the sauce. And for a healthier spin, our air fryer Szechuan Style Eggplant recipe utilizes an air fryer to create a crispy, oil-free version that doesn't compromise on taste.

No matter your dietary preferences or cooking expertise, our Szechuan Style Eggplant recipes offer a delightful journey into the vibrant world of Sichuan cuisine. Prepare to tantalize your taste buds and embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

Crispy Szechuan-Style Eggplant and Tofu image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2/3 cup plus 2 teaspoons cornstarch
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium eggplant, peeled and cut into 3/4-inch cubes
1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes
1 tablespoon peanut oil, plus more for frying
1/4 cup chicken stock
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 teaspoon lime juice
1 tablespoon grated peeled fresh ginger
3 Thai bird chiles, minced, or as desired
2 cloves garlic, grated on a rasp
1 tablespoon toasted sesame oil
Cooked white rice, for serving
Chopped fresh cilantro, for garnish

Steps:

In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

SZECHUAN-STYLE EGGPLANT

Szechuan-Style Eggplant image

The food processor makes for easy prep in this version of Szechuan-style eggplant. Originally from a September 1983 issue of Bon Apetit.

Provided by Leslie in Texas

Categories Szechuan

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 small eggplants, unpeeled, cut into 3/4 inch cubes (1 1/2 lbs. total)
1 teaspoon salt
2 large green onions, cut into 1 inch pieces
1 piece fresh ginger, peeled (1x1/2 inch)
2 large garlic cloves
1/4 cup peanut oil
1 tablespoon sesame oil
1/4 teaspoon dried red pepper flakes (to taste)
2 tablespoons dry sherry
2 tablespoons white wine vinegar
2 tablespoons sugar
1 1/2 tablespoons soy sauce
1 -2 tablespoon chili paste with garlic
1 teaspoon cornstarch
1 teaspoon sesame oil

Steps:

Toss eggplant in colander with salt; let stand 30 minutes.
Rinse off salt and pat eggplant dry with paper towels; set aside.
Place green onion in work bowl of food processor with steel knife.
With machine running, drop ginger and garlic through feed tube and mince finely.
Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black.
Add green onion mixture and stir fry until fragrant, about 1 minute.
Add eggplant and toss to coat with oil.
Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes.
Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds.
Add Sherry mixture to wok and stir 2 minutes.
Dissolve cornstarch in 1 teaspoon sesame oil and add to wok.
Stir until sauce is glossy, about 15 more seconds.
Serve immediately.

SZECHUAN-STYLE EGGPLANT

SZECHUAN-STYLE EGGPLANT image

Categories Vegetable Side Stir-Fry Vegetarian Quick & Easy Vegan

Number Of Ingredients 15

Ingredients

1/4 cup vegetable or peanut oil
1 medium eggplant (1-1/4 lb) peeled and cut into 1/2" cubes
1 tsp cornstarch
1/2 cup chicken broth
1 medium garlic clove minced
1 tbsp minced fresh gingerrot
2-3 tsp Asian chili paste or chili sauce
1 tsp Hoisin sauce
1 tbsp rice vinegar or white wine vinegar
1 tbsp Sherry (in a pinch I used Cognac)
3 scallions sliced thinly on the diagonal
2 tbsp light soy sauce
1 tbsp light brown sugar
1 red bell pepper minced
1/2 tsp seasme oil

Steps:

In a wok, heat the oil to hot and stir-fry the egglant 3-5 minutes until tender. Remove to a colander lined with paper towels to drain off excess oil. Dissolve cornstarch in the broth. Add to the wok the garlic, gingerroot, chili paste, hoisin sauce, vinegar and sherry and stir-fry 30 second. Add the scallions and stir fry another 30 seconds. Add the soy sauce, brown sugar, cornstarch mixture (stirred) , bell pepper, and the cooked eggplant and stir-fry another minute or until the eggplant has absorbed most of the liquid. Remove from wok into a serving bowl, add the sesame oil and a bit of salt to taste. Delicious hot or chilled. Can also be served as a chunky dip with toasted pita chips

Tips:

Using a large, deep skillet or wok will help prevent the oil from splattering and make it easier to stir-fry the eggplant.
To get a nice, even browning on the eggplant, make sure the oil is hot before adding it to the pan.
Don't overcrowd the pan when stir-frying the eggplant. Give the pieces enough space so that they can brown evenly.
If you're using a store-bought Szechuan sauce, be sure to taste it before adding it to the eggplant. Some sauces can be very spicy, so you may want to adjust the amount you use accordingly.
Serve the eggplant over rice or noodles, or with a side of steamed vegetables.

Conclusion:

This Szechuan-style eggplant dish is a delicious and easy-to-make weeknight meal. The eggplant is tender and slightly crispy, and the sauce is flavorful and slightly spicy. Serve it over rice or noodles, or with a side of steamed vegetables, and you'll have a satisfying meal that the whole family will enjoy.