in China

Eggplants Szechwan style

updated

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Ingredients for 4 servings:

  • 2 eggplants, cut into 2 cm pieces
  • 2 garlic cloves, chopped
  • 1 piece(s) ginger, 5 cm, grated
  • 2 onions, cut into large pieces
  • 2 red bell peppers, cut into 2 cm pieces
  • 2 red chili peppers, cut into fine strips
  • 1 tbsp sugar
  • 1 tbsp vinegar (wine vinegar)
  • 1 tbsp cornstarch
  • 200 ml water
  • 2 tbsp soy sauce
  • possibly salt
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fry the eggplant pieces in oil until browned all over, remove from the pan, and set aside. Add new oil to the pan and fry the onions until light brown. Add the garlic, ginger, paprika, and chili and stir-fry for 2-3 minutes. Mix the cornstarch with water and add it. Add the sugar, vinegar, and soy sauce and simmer for 2 minutes. Now add the eggplant pieces, season with salt, and simmer for another 2 minutes. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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