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I have a like-hate relationship with eggplant. I think I hate it, then I try it and remember that no, I really do like it. Seriously.
I had almost gone the entire summer without posting an eggplant recipe; a trend that would have continued if I hadn’t recently recategorized my recipes and came across previous favorites for eggplant BLTs, eggplant gyros and eggplant teriyaki stir-fry.
Oh yeah. I completely forgot how much I enjoyed eggplant last year, thanks in large part to our CSA, which gifted us eggplants almost weekly from August until the end of September. I was an eggplant-fool, roasting it for pasta, sandwiches or making it into bacon.
So, after being re-inspired, I was determined to create a new eggplant recipe before the end of summer. Spicy, hearty and meaty, this szechuan eggplant is destined to become a new weeknight favorite.
To me, the secret to cooking eggplant is low and slow. Giving it enough sauce and spicy, then cooking it until it turns from spongy to tender and meaty. Good eggplant should almost melt in your mouth, as it does in this spicy, fragrant dish.
I made a quick sauce using soy sauce, vinegar, fresh ginger, some crushed red pepper and a little corn starch. While I’m not a huge fan of corn-starch thickened sauces, I don’t mind it in Asian dishes and I love the extra body and thickness it gives this sauce.
As a dietitian, I know I’m supposed to tell you to serve this with brown rice, but I really, really, really love my white basmati rice. It’s just so good. Honestly, with all of the fiber from the eggplant, I’m not so worried about the brown rice vs. white rice argument for this dish. Though, you are welcome to use brown if you prefer.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Szechuan Eggplant! This spicy eggplant is so delicious, a must-make! If you like spicy food then you must try this one. Vegan and Gluten-Free.
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