Tuesday 13 January 2009

Eggplant Szechwan Style

500 gm Eggplant
Oil for deep frying
1 tbsp Garlic chopped
1/2 tbsp Ginger chopped
1 tsp Celery chopped
1 Green Chilly sliced
1 tbsp Chilly paste
2 tbsp Soya Sauce
1/2 tbsp Vinegar
Salt to taste
1/4 tsp Ajinomoto (optional)
1/4 cup stock
1/2 tbsp roasted sesame powder (optional)
1/4 cup Spring Onions chopped

  • Cut eggplant into thumb size pieces. Wash and marinate with 1/2 tbsp salt for 1/2 an hour and then squeeze out the water.
  • Heat oil and deep fry the eggplant pieces until soft. Drain. Remove oil. (for a healthier version of this dish I usually omit deep frying part and stir fry eggplant in a non-stick pan with very little amount of oil).
  • Heat 1 tbsp oil in a non-stick pan and stir fry the garlic, ginger, green chilly, celery and then the chilly paste. Stir for a few seconds and then add soya sauce, salt, ajinomoto and stock. Bring to a boil and add the eggplant. Cook until sauce has dried. Add vinegar and sesame powder, stir until heated through. Sprinkle spring onion and mix. Serve hot.

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  1. Unique recipe here, Swapna..with eggplant, it looks just yummy! Shall attempt it someday n revert! Tks for sharing!

  2. Chinese style eggplant
    Yummy it has to be really delciious.

  3. hi swapna this is me have u tried szechwan beef it is super .. only difference is u put red chilli dried as a whole and no chilli paste...a little bit difft ... nice to see all ur super cuisines ... i will definitely try some of these....

  4. Lovely.. I love eggplant. & added to it is chinese. I too posted a similar one a few days back.. only not so professional.

  5. I discover you in Happy cook and first I love your avatar(if you visit me you may understand) and I love ...your recipes, this and I love Tabouleh, look so yummy!!!! Good to met you!! xxGloria


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