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.
- 1 cup basmati rice
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons cornstarch
- 2 teaspoons grated fresh ginger
- 1 teaspoon maple syrup
- 1/4 teaspoon red pepper flakes (depending on how spicy you like it. Start with 1/4 teaspoon and go from there)
- 1 1/4 pounds Japanese eggplant (preferred, but Italian globe will work)
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 poblano pepper, diced
- 1 bunch scallions, chopped white and green parts
- 1/4 cup cashews, toasted
- Rinse rice well, then place in pot with 2 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 15-20 minutes until rice is cooked and water is absorbed. Fluff with fork and set aside.
- Whisk together the soy sauce, rice wine vinegar, cornstarch, ginger, maple syrup, red pepper flakes in a large bowl. Chop eggplant and add to the mixture. Stir well until fully combined, set aside.
- Heat the sesame oil in a wok or large skillet over medium heat. Add the garlic, diced poblano, and scallions. Stir fry until peppers and onion are crispy, about 5 minutes.
- Add in the eggplant mixture with the sauce and cook, another 5-10 minutes until eggplant is fork tender and sauce has thickened.
- Divide eggplant mixture over cooked rice and garnish with cashews.