This Spicy Szechuan Eggplant dish is a vegan, Oriental dish that is healthy and full of flavor. It makes a great side dish or a quick dinner. The eggplant is mixed with garlic, scallions, green chili pepper, celery, onion and red bell pepper, seasoned with sesame oil, rice vinegar, salt, sugar and fennel seeds, and garnished with sesame seeds. With its tantalizing blend of flavors, it is sure to be a hit with everyone!
Ingredients used:
- 1 medium - Eggplant
- 1 teaspoon - Salt
- 2 stalks - Celery
- 1 medium - Onion
- 1 medium - Red bell pepper
- 1 tablespoon - Garlic
- 3 - - Scallions
- 1 tablespoon - Green chilli pepper
- 1 tablespoon - Sesame oil
- 2 tablespoon - Rice vinegar
- 0.5 teaspoon - Salt
- 1 teaspoon - Sugar
- 0.5 teaspoon - Fennel seeds
- 2 tablespoon - Sesame seeds
Recipe steps:
- Sprinkle eggplant with salt, toss, place in a colander for 30 mins to drain. Rinse with cold water, drain & set aside.
- Heat a nonstick wok over high heat for 2 minutes. Spray with PAM.
- Add garlic, scallions and green chilli pepper, and stir fry for 15 secs.
- Add eggplant, & stir fry for 1 min.
- Add celery & onion & stir fry for 2 minutes.
- Add red pepper, stir fry for 30 secs.
- Add the remaining sauce ingredients, stir to mix and heat through.
- Cover wok (with wok cover) for 30 sec to 1 minute (till you smell the fragrance of the veggies).
- Transfer to serving dish. Garnish with sesame seeds.
This Spicy Szechuan Eggplant dish is a great way to get your daily dose of vegetables. It is full of flavor and easy to make. With it’s tantalizing blend of flavors, this is sure to be a hit with the whole family! Plus it is low fat, vegan and contains 495 calories (3% from fat) and only 1.7g of fat, 0mg of cholesterol, 94.1g of carbohydrates, 14.4g of fiber and 442mg of sodium. Enjoy!
