Some people don’t like aubergine as much as they should, but this recipe for Spicy Chinese Aubergine with Szechuan Sauce might change that for good. Think about soft eggplant slices soaked in a strong and flavourful Szechuan sauce that is hot, sweet, and sour enough to make you forget it’s made from plants. Full of healthy foods and just the right amount of heat to wake up your taste buds, this vegan dish is a celebration of taste and texture.
Whether you’ve eaten aubergine before or this is your first time, this recipe makes food that tastes like it came from a restaurant. It’s also easy to make and great for a weeknight dinner. For a healthy and filling meal, you can serve it over jasmine rice, rice noodles, or even cauliflower rice. Let’s talk about what makes this dish so special and how you can make it at home.
Ingredients For Spicy Chinese Eggplant
This food is beautiful because it is so simple. It tastes great, but the list of ingredients is pretty short, and you may already have many of them in your kitchen. So, let’s take a better look at what you need to do the job.
Key Ingredients For The Szechuan Sauce
The Szechuan sauce is what makes this food so delicious. It has savoury, spicy, and slightly sweet flavours that are hard to avoid. What you’ll need is this:
- Soy Sauce: A traditional basis for the sauce that adds rich umami flavour. To make it gluten-free, use tamari.
- Rice Vinegar Provides a tangy bite to balance the sweetness and spice.
- Hoisin Sauce: This somewhat sweet and savoury condiment adds depth to the sauce.
- Sesame Oil: This oil makes the sauce smell more sweet and gives it a smooth finish.
- Cornflour Slurry: Adding a little cornflour to water helps make the sauce thick enough.
- Sugar or Maple Syrup: The strong flavours are balanced by a touch of sweetness.
- Szechuan Peppercorns: The star ingredient! It is said that these special peppers give you a burning and spicy feeling.
- Chilli Flakes: These add heat, and you can change how much you want it.
Essential Ingredients For The Eggplant Stir-fry
Let’s talk about the eggplants, which are the main dish. We use long, thin Chinese eggplants for this dish instead of their round cousins, which are more flavourful. For the stir-fry, you’ll also need the following:
- Chinese Eggplants: These are great for soaking up the Szechuan sauce because they are soft and slightly sweet.
- Cooking Oil: For high-heat cooking, a balanced oil like peanut or veggie oil works best.
- Garlic and Ginger: Essential aromatics that lay the flavour foundation.
- Green onions: They provide a subtle onion flavour and freshness.
- Fresh Red Chilli (Optional): Slicing red chilli is a great way to provide extra heat for those who desire it.
Tools Needed For Cooking
Please make sure you have the following tools ready before you start cooking:
- Big pan or Wok: For stir-frying, a wok is best, but a big pan will do.
- Cutting Board and Sharp Knife: To cut the aubergine and other items precisely.
- One small bowl is used to make the Szechuan sauce.
- Wooden Spoon or Spatula: This is the best way to stir without hurting the pot or pan.
- Measuring spoons and cups: To make sure the sauce ingredients are measured correctly.
How To Prepare Spicy Chinese Eggplant With Szechuan Sauce
Put together your food and cooking tools, and it’s time to cook! There are a few easy steps to this recipe that come together quickly, so it’s great for busy nights.
Step 1: Preparing The Sauce
Making the tasty Szechuan sauce that will cover the eggplants is the first step. Here are the steps to follow:
- Soy sauce, rice vinegar, hoisin sauce, and sesame oil should all be mixed in a small bowl. Mix with a whisk until it’s smooth.
- Put in the sugar or maple syrup and mix it in well.
- Add some water to the cornflour in a different bowl and mix it to make a slurry. Mix this into the sauce and mix it well.
- Finally, add the ground Szechuan peppercorns and chilli flakes, making sure the amounts are right for your taste for spice. Leave the sauce alone.
Step 2: Prepping the Eggplant
Eggplants can soak up flavours in a special way, but they can also give off a lot of water when cooked. Here’s how to get them ready:
- To make sure they cook equally, cut the Chinese eggplants into pieces that are about the size of a pea.
- Add a little salt to the slices and set them aside for 10 to 15 minutes. This step gets rid of any extra water and keeps them from getting soggy.
- Use a paper towel to dry the eggplants before you start to stir-fry them.
Step 3: Stir-Frying the Eggplant
Cooking the eggplant to the perfect texture is key to this dish. Follow these steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
- Add the eggplant slices and cook, stirring occasionally, until they are golden and tender. This should take about 5-7 minutes.
- Remove the cooked eggplant from the pan and set it aside.
Step 4: Sautéing Aromatics
The next step is to add the rich flavours of green onions, ginger, and garlic to the dish:
- The last tablespoon of oil should be added to the same pan.
- Add the green onions, white parts, and the chopped garlic and put them together.
- Stir-fry for 30 seconds or until the food smells good. Watch out not to burn the garlic!
Step 5: Combining The Ingredients
Now comes the fun part: putting everything together:
- Put the cooked aubergine back in the pan and add the Szechuan sauce that you made earlier.
- Mix everything and make sure the aubergine is covered in the sauce all the way around.
- Let the mixture cook on low heat for one to two minutes. This will help the sauce get a little thicker and stick to the aubergine.
Tips For Perfect Szechuan Eggplant
There are a few simple things you can do to make your Spicy Chinese Eggplant with Szechuan Sauce taste even better. Here are some tips that will help you get better at cooking.
Choosing The Best Eggplants
- You should choose Chinese or Japanese eggplants instead of the big globe eggplants because they are smaller, gentler, and less bitter. The soft texture makes them great for soaking up the tasty Szechuan sauce.
- Look for skin that is firm and smooth: When eggplants are fresh, they should be hard to the touch and have smooth, shiny skin. Do not buy any that have soft spots or other flaws.
Controlling The Spice Level
- Change the amount of Szechuan peppercorns. These peppercorns are an important part of the real cooling spice, but you can cut back on the amount if you want a softer dish. You could also add more for a strong kick!
- Spice up or down the chilli flakes to your liking. Chilli flakes are spicy, but they’re easy to adjust to your taste. If you want a tamer dish, leave out the fresh chilli.
Enhancing The Dish With Add-ins
- Add Colourful Vegetables: To make the dish heartier and more colourful, add bell pepper, zucchini, or mushrooms. Stir-fry these with the aromatics to get a good mix of tastes and textures.
- Put in a Protein: To add extra nutrition, add tofu cubes or a plant-based protein like tempeh. Before mixing them with the sauce and eggplant, fry them separately to make them crispy.
- Finally, add some fresh herbs. For a fresh, fragrant touch, add some chopped cilantro or Thai basil.
Why You’ll Love This Recipe
1. Quick And Easy
This recipe is great for busy weeknights when you want something hearty and tasty but don’t have time to spend hours cooking. It only takes 30 minutes to put together so it is great for making meals at the last minute.
2. Vegan And Healthy
Eggplants are a healthy base for the dish because they are full of fibre vitamins and antioxidants. Because it has healthy ingredients and not much oil the Szechuan sauce is a guilt free treat.
3. Bold Authentic Flavors
This recipe is perfect for you if you love the strong spicy and slightly chilling flavours of Szechuan food. Every bite is packed with flavour thanks to the right amount of sweet savoury and hot ingredients.
Serving Suggestions
You can serve Spicy Chinese Eggplant with Szechuan Sauce with a lot of different sides. Here are some things that go well with the dish:
Serving Suggestions
Spicy Chinese Eggplant with Szechuan Sauce is versatile and pairs beautifully with a variety of sides. Here are some ideas to complement the dish:
Best Side Dishes to Pair With
- A vibrant, refreshing quinoa salad adds a citrusy touch to your meal. Check out 10 Easy Seasonal Vegan Recipes.
- Crisp and tangy tacos bring texture and flavor contrast. Find the recipe in our Vegan Slaw Taco Guide.
- Hearty stir-fried noodles with vegetables pair wonderfully. Get ideas from our 20-Minute Vegan Meals.
Low Carb Alternatives
- Cauliflower Rice A low carb choice that serves as a delightful basis for the spicy eggplant.
- Zucchini noodles spiralized zucchini is a light and delicious food to go with this.
Make It A Feast
To make a full Chinese meal, serve this food with other Szechuan style dishes like hot and sour soup, stir fried greens or crispy spring rolls.
(FAQs): Spicy Chinese Eggplant
1. Can I Use Regular Eggplants Instead Of Chinese Eggplants?
Yes you can use globe eggplants instead of Chinese or Japanese eggplants if you can’t find them. Globe eggplants on the other hand can taste a little bitter. To make this right:
- Cut the eggplants into thin slices and salt them.
- Leave them alone for 15 to 20 minutes to get rid of the bitter taste.
- Before cooking, rinse and pat dry.
2. Is This Dish Gluten Free?
To make this recipe gluten free just swap out the soy sauce for tamari and make sure your hoisin sauce is also gluten free. Always read the labels of any boxed foods twice.
3. How Spicy Is This Recipe?
You can change the amount of heat. You can change how hot the Szechuan peppercorns and chilli flakes are to fit your taste. Lessen or leave out the chilli flakes and peppercorns for a gentler meal.
4. Can I Make This Recipe In Advance?
You can make this dish ahead of time. To keep the eggplant texture, cook the sauce and eggplant separately and then mix them right before serving. To keep from overcooking, reheat slowly on the stove.
5. How Can I Store Leftovers?
Any extras can be kept in the fridge for up to three days in a container that won’t let air in. Put the food back in the pan over medium low heat and add a little water or broth to lighten the sauce.
Conclusion: Spicy Chinese Eggplant
You can’t stop eating this Spicy Chinese Eggplant with Szechuan Sauce. It is easy , healthy and so tasty. It will impress everyone whether you’re cooking for yourself or having people over. This recipe is sure to become a regular in your meal rotation because it has strong flavours, is easy to make and can be served in a lot of different ways.