Asian

Szechuan Eggplant is for Side Dish.

Szechuan Eggplant takes 35 minutes to prepare.

Szechuan Eggplant takes 10 minutes to cook.

Szechuan Eggplant makes 4 servings.

The ingredients for Szechuan Eggplant are:

2 Japanese Eggplants, cut into wide slices
1 tsp salt
1 Tbsp crushed red pepper
3-4 garlic cloves, finely chopped
1/2-inch piece fresh ginger, finely chopped
4 scallions, chopped and white and green parts separated
1 Tbsp Chinese rice wine or dry sherry
1 Tbsp Kikioman Lite Soy Sauce
1 tsp Splenda
1/4 tsp ground pepper
1 Tbsp Nakano Rice Vinegar
1 tsp sesame oil

Here is how you make Szechuan Eggplant:

Trim the eggplant and cut into 1 1/2 inch wide and 3 inch long. Place the eggplants in a colander and sprinkle with salt. Let sit for 30 minutes, then rinse them under cold running water, pat dry with paper towels.Half-fill a wok with oil and heat to 350 degrees. Deep fry the eggplant, in batches if necessary, until golden brown. Drain on paper towels. Pour off most of the oil from the wok. Reheat the oil and add the garlic, ginger and white part of the scallions.Stir-fry for 30 seconds. Add the eggplants and toss, then add the wine or sherry, soy sauce, sugar, ground pepper and vinegar. Stir-fry for 1-2 minutes. Sprinkle on the sesame oil and scallion greens.Serves 4 = 1/2 cups servingsNumber of Servings: 4Recipe submitted by SparkPeople user ANTCOF.

The nutritional information for Szechuan Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 102.2

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 800.2 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 7.4 g
• Protein: 3.7 g

Szechuan Eggplant is Asian cuisine.