Szechuan Eggplant

Yield: 2 servings

Ingredients

• 1 Japanese eggplant, cut into wedges
• 1 Tbsp garlic, minced
• 1 Tbsp ginger, minced
• 1 Tbsp scallion, chopped
• 2 Szechuan peppers (optional)
• Cornstarch (for coating)
• Oil (for frying)

Szechuan Sauce

• 2 tsp soy sauce
• 1 Tbsp black vinegar
• ¼ tsp salt
• 2 Tbsp sugar
• 2 Tbsp cornstarch slurry

Instructions

1. Prepare Eggplant:
   • In a large bowl, submerge the eggplant in water with 1 Tbsp salt.
   • Place a plate on top to keep the eggplant submerged.
2. Make Szechuan Sauce:
   • Mix all the ingredients for the Szechuan sauce.
   • Stir until the cornstarch is dissolved and set aside.
3. Coat Eggplant:
   • Drain the eggplant well.
   • Coat with cornstarch.
4. Fry Eggplant:
   • In a medium pot, add oil until 1/3 full and heat on medium-high.
   • When the oil is hot, add the eggplant and fry until browned.
   • Drain on a towel and set aside.
5. Cook Szechuan Eggplant:
   • Heat a medium-sized wok or pan on high heat.
   • Add 1 tbsp oil to the pan.
   • When the pan starts to smoke, add garlic, ginger, and scallion. Stir until fragrant.
   • Add the Szechuan sauce. Cook until the sauce thickens and caramelizes slightly.
   • Add the fried eggplant and toss to coat.
   • Serve immediately.

Enjoy your Szechuan Eggplant! (thetrustees.org)