Vegetarian

Sichuan eggplant takes several minutes to prepare.

Sichuan eggplant takes several minutes to cook.

Sichuan eggplant makes 4 servings.

The ingredients for Sichuan eggplant are:

Eggplant, fresh, 300 grams
Chicken stock, home-prepared, 0.5 cup
Kikkoman Soy Sauce, 1 tbsp
Olive Oil, 1 tbsp
Sambal Oelek, 2 tbsp
Garlic, 3 clove
Ginger Root, 2 tsp
Chinese black Vinegar, 2 tbsp (can be replaced by Cider vinegar)
Sichuan peppercorns, 1 tsp

Here is how you make Sichuan eggplant:

Cut the eggplant lengthwise (in fingers of about an inch long).Mince the garlic and ginger. Crush the sichuan peppercorns.Warm up your chicken stock (I used the microwave for my frozen home made stock) and add the soy sauce, sambal and black vinegar.Heat your wok or pan over high heat until a beat of water sizzles and evaporates immediately. Add the olive oil and swirl around. Add the eggplant and stir fry (keep moving) for about 3-5 mins until the eggplant is browned and soft. You can add some water to steam them a bit.Add the garlic, ginger and sichuan peppercorns and stir for another 30 seconds until fragrant.Pour in the chicken stock mixture and let it simmer for another 2 mins until the sauce has thickened and partly absorbed by the eggplant.Remove from heat and serve!Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ICATHARINA.

The nutritional information for Sichuan eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 74.4

• Total Fat: 4.0 g
• Cholesterol: 0.9 mg
• Sodium: 406.4 mg
• Total Carbs: 8.5 g
• Dietary Fiber: 2.6 g
• Protein: 2.4 g