Eggplant, which are actually a fruit, not a vegetable, are a common sight in the middle of summer at gardens and farms. This recipe comes from Powisset Farm, where it was featured in one of Chef Thi’s culinary classes. Check out other upcoming classes at Powisset and all of the other events and programs happening at our farms.
Szechuan Eggplant
Yield 2 servings
Ingredients:
1 Japanese eggplant cut into wedges
1 Tbsp garlic minced
1 Tbsp minced ginger
1 Tbsp scallion
2 Szechuan peppers(optional)
Cornstarch to coat
Oil for frying
Szechuan sauce:
2 tsp soy sauce
1 Tbsp black vinegar
¼ tsp salt
2 Tbsp sugar
2 Tablespoon cornstarch slurry
Step 1
In a large bowl submerge eggplant in water and 1 Tbsp salt. Place a plate on top to keep the eggplant submerged.
Step 2
Mix all the ingredients for the Szechuan sauce. Stir until the cornstarch is dissolved. Set it aside.
Step 3
Drain the eggplant well. Coat with cornstarch.
Step 4
In a medium pot add oil until 1/3 full and heat on medium high heat. When the oil is hot, add the eggplant and fry until browned. Drain on a towel and put it to the side.
Step 5
Heat a medium sized wok or pan on high heat. Add 1 tbsp oil to pan. When the pan starts to smoke, add garlic, ginger, and scallion. Stir until fragrant. Add the Szechuan sauce. Cook until sauce thickens and caramelizes slightly. Add the eggplant and toss to coat. Serve immediately.
