You will love the heat from this spicy dish. It's a szechuan style eggplant but feel free to add mushrooms, peas, green peppers to it as well. Again is a very versatile dish and the key of course is the sauce. I have reduced the oil needed in this recipe and have used water instead when sauteing the eggplant. This is a great trick to use less oil and get similar results. Now having been used to this trick, i find restaurant szechuan quite a bit oily and salty generally.
Ingredients:
4 Chinese eggplant
1 chopped onion
2 tablespoons of sesame oil
1.5 to 2 tablespoons of crushed/chopped garlic
1 tablespoon of crushed/chopped ginger
2 tablespoons of molasses
4 to 5 tablespoons of reduced sodium soysauce/tamari (gluten free)
1 tsp of black pepper
3 tablespoons of lemon juice
3 tablespoons of rice wine vinegar
1 tablespoon of sambal olek
2 tablespoons of sriracha
4 to 5 tsp of coconut palm sugar or maple sugar
Garnish
0.5 tablespoon of sesame seeds
4 chopped green onions
1-2 tsp of red chilli flakes
4 Chinese eggplant
1 chopped onion
2 tablespoons of sesame oil
1.5 to 2 tablespoons of crushed/chopped garlic
1 tablespoon of crushed/chopped ginger
2 tablespoons of molasses
4 to 5 tablespoons of reduced sodium soysauce/tamari (gluten free)
1 tsp of black pepper
3 tablespoons of lemon juice
3 tablespoons of rice wine vinegar
1 tablespoon of sambal olek
2 tablespoons of sriracha
4 to 5 tsp of coconut palm sugar or maple sugar
Garnish
0.5 tablespoon of sesame seeds
4 chopped green onions
1-2 tsp of red chilli flakes
1) Heat 1 tablespoon of oil in wok.
2) Add half of the crushed/chopped ginger and garlic.
3) Add chopped eggplant and cook on high heat for a few minutes.
4) Add a cup of water to eggplant and reduce heat. Cover and cook until eggplant is ready.
4) Add a cup of water to eggplant and reduce heat. Cover and cook until eggplant is ready.
5) Remove and from wok and set aside, once eggplant is done.
6) Add remaining oil to wok and chopped onion.
7) Saute until onion is golden brown.
7) Saute until onion is golden brown.
8) Mix tamari sauce, molasses, lemon juice, sugar, rest of garlic and ginger, black pepper and vinegar in a bowl.
9) Add to sauteed onion in wok once mixed together and cook on med/low for a few mins.
9) Add to sauteed onion in wok once mixed together and cook on med/low for a few mins.
10) Take some eggplant out for the kids (not spicy) in frying pan and add some of the tamari sauce to coat it.
11) Add sriracha and sambal olek to the rest of the tamari mixture in the wok and stir well.
12) Add mixture to the eggplant and garnish.
13) Serve with brown rice, quinoa or zoodles.
13) Serve with brown rice, quinoa or zoodles.
Makes approx: 8-10 servings
Calories per serving: 123, Fat: 4g, Carbs: 22g, Fiber: 3g, Protein: 3g, Sugar: 13g, Sodium: 755mg
Calories per serving: 123, Fat: 4g, Carbs: 22g, Fiber: 3g, Protein: 3g, Sugar: 13g, Sodium: 755mg
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