Szechuan-style Aubergine Recipe


  • 1 large eggplant
  • 1 Tbs minced fresh ginger
  • 1 tsp minced garlic
  • 1 Tbs chopped green onion (scallions, Spring onions)
  • 1/4 C + 2 Tbs of oil (peanut preferred, or canola - eggplant will also brown without any oil, if you are oil-conscious)
  • 1 tsp cornstach
  • 1/4 C water
  • 1 Tbs hot bean sauce (not Sriracha or sambal oelek - I use chili paste with soy bean)
  • 1/2 tsp hoisin sauce (not plum sauce)
  • 2 tsp rice vinegar (or white vinegar)
  • 2 Tbs soy sauce (TIP: when I prepare for G-F diners, I use Organic Tamari, wheat free soy sauce)
  • 1 tsp sugar
  • 1/2 tsp sea salt
  • 1/2 C chicken broth
  • 1-1/2 tsp sesame oil


Year Of The Dragon! A Most Happy And Prosperous And Fortunate New Year To All My Chinese Friends! Many Years Ago - Too Many - I Got A Recipe From Chef Rose Cheng And Michelle…

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