Szechuan Eggplant
Submitted by billd
Szechuan eggplant sautéed in broth instead of oil for a low-fat, plant-based dinner that packs serious heat. Just 5 ingredients, 30 minutes, and a whole lot of spicy Szechuan-teriyaki flavor over rice.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minFive ingredients. No oil. Thirty minutes. And enough fiery Szechuan heat to make you reach for the water glass. This stripped-down eggplant stir-fry proves that low-fat cooking doesn’t have to mean low-flavor cooking.
Eggplant wedges get sautéed in water or broth in a nonstick pan until tender, then hit with sliced scallions and a punchy mix of hot Szechuan sauce and reduced-sodium teriyaki. The eggplant soaks up that spicy-sweet glaze like a sponge.
Pile it over plain rice and keep a tall glass of water handy. This one bites back.
Kitchen Tips
- Cut the eggplant into pizza-slice wedges for maximum surface area. More surface means more sauce absorption and more flavor in every bite.
- Sauté in broth rather than plain water if you have it on hand. It adds an extra layer of savory depth without adding any fat.
- Taste your Szechuan sauce before committing to the full 2 tablespoons. Heat levels vary wildly between brands, and you can always add more but you can’t take it back.
Ingredients
Directions
Peel eggplant.
Cut into 2 inch thick rounds, then slice the rounds into wedges (i. e., think of how pizza is cut). Sauté in some water or broth in a non stick pan, turning to cook the wedges evenly.
Cook for about 3 to 5 minutes per side, or until the slices are done to your liking.
Add the scallions.
Mix the sauces and water and pour into the pan. Stir to coat.
Serve over plain rice with lots of water (the sauce I used was HOT!).
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