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Szechuan Eggplant with Spicy Garlic Sauce

Featured in the Honolulu Star-Advertiser on July 26, 2017.
Recipe compliments of our friends at the Hawaii Food Bank.

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Ingredients:

Szechuan Eggplant with Spicy Garlic Sauce

  • 2 tablespoons cooking oil, divided
  • 3 long eggplants cut into long strips
  • 2 cloves garlic, finely minced
  • 1 red chili pepper, finely diced
  • 1 tablespoon fresh ginger, finely minced
  • 1 stalk green onion, chopped
  • 1 tablespoon low-sodium shoyu
  • 1 tablespoon black vinegar (available in Chinatown and specialty stores; may substitute with young balsamic vinegar)
  • 1/2 teaspoon sugar

Directions:

  1. In a wok or saucepan over medium-high heat, heat 1 tablespoon oil and add eggplant.
  2. Cook 2 minutes and turn over each piece to cook evenly.
  3. Cook another 2-3 minutes turning occasionally.
  4. Push eggplant aside in wok and add 1 tablespoon cooking oil to center.
  5. Add garlic, chili pepper, ginger and green onion; stir until fragrant.
  6. Combine with eggplant; stir fry for one minute.
  7. Add shoyu, black vinegar and sugar; stir to combine.
  8. Serve immediately.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
110 calories, 7 g fat, 0.5 g saturated fat, 0 mg cholesterol, 150 mg sodium, 10 g carbohydrate, 5 g fiber, 5 g sugar, 2 g protein

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