If you’re on the hunt for a dish that delivers a punch of flavor, look no further than this Vegan Szechuan Eggplant Recipe. With a perfect balance of spice and umami, this dish is sure to awaken your taste buds and bring excitement to your dinner table.
This recipe is perfect for those who love bold flavors and vibrant colors. The tender eggplant absorbs the spicy Szechuan sauce beautifully, creating a dish that’s not just vegan but irresistibly delicious. It’s a great way to introduce more plant-based meals into your routine without sacrificing flavor.
Whether you’re entertaining guests or simply treating yourself to a delightful homemade meal, this Szechuan eggplant dish will impress everyone. Prepare to fall in love with the combination of textures and the rich, spicy sauce that ties everything together.
A Flavorful Vegan Szechuan Eggplant Dish
This Vegan Szechuan Eggplant Recipe features tender eggplant cooked to perfection in a spicy, aromatic sauce made with garlic, ginger, and Szechuan peppercorns. It’s a dish that offers a delightful mix of heat and savory goodness, making it a standout option for any plant-based meal.
Ingredients
- 2 medium eggplants, cut into bite-sized cubes
- 3 tablespoons vegetable oil
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1-2 tablespoons Szechuan peppercorns (adjust for spice level)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Chopped green onions and sesame seeds for garnish
Instructions
- Prep the Eggplant: Sprinkle the cubed eggplant with salt and let it sit for 20 minutes to draw out moisture. Rinse and pat dry.
- Sauté Aromatics: In a large pan, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and ginger. Sauté until fragrant, about 2-3 minutes.
- Cook the Eggplant: Add the eggplant cubes to the pan and cook for about 5-7 minutes, stirring occasionally, until they begin to soften.
- Make the Sauce: In a small bowl, combine the soy sauce, rice vinegar, hoisin sauce, sugar, and Szechuan peppercorns. Stir well to mix.
- Combine and Thicken: Pour the sauce over the eggplant, then add the cornstarch mixture. Stir until the sauce thickens and coats the eggplant evenly, about 2-3 minutes.
- Serve: Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot with steamed rice or noodles.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4
- Calories: 180kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 18g
