I adore the flavors of Szechuan, and making it with eggplant is the best! If you like it hot, add in the red chilis if you like it milder, as I do, then leave them out. The banana peppers and the chili paste add just the right amount of heat for me.
Yield 4 servings
1½ lbs Japanese Eggplant or globe eggplant
2 tsp salt
bowl of water
2 Tbsp cornstarch
2 – 4 Tbsp avocado oil or olive oil
4 cloves garlic, minced
2 tsp ginger, minced
3 dried red chilies, optional
¼ cup banana peppers, sliced (jarred or fresh)
Szechuan Sauce
1 tsp peppercorns
¼ cup low sodium tamari
1 Tbsp garlic chili paste
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp mirin
3 Tbsp coconut sugar
½ tsp Chinese five spice
Garnish with chopped chives and toasted cashews, roughly chopped
Cut eggplant into 1/2 inch thick half-moons or bite-sized pieces if using globe eggplant. Place the eggplant in a bowl, cover with water, and stir in 2 tsp salt. Cover with a plate to hold the eggplant under the water and let soak for 20 - 30 minutes.
Make the Szechuan Sauce by toasting the peppercorns in a dry skillet over medium heat for 1 - 2 minutes. Crush the peppercorns. In a small bowl, add the peppercorns, tamari, chili paste, sesame oil, rice vinegar, mirin, coconut sugar, five-spice, and whisk together. Set aside.
Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch. Working in two batches, heat 2 Tbsp oil in a large skillet over medium heat. Add half the eggplant spreading them out. Let one side brown, then turn them over and brown the second side. Once they are golden brown and cooked through, remove them from the skillet, add 2 Tbsp oil, and begin the second batch with the same process. Add the second batch to the first and set it aside.
Next, pour in 1 more Tbsp oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 1 minute. Turn the fan on, add the dried chilis, if using them, and stir one minute. Add the banana pepper slices. Pour the Szechuan sauce into the pan and bring to a simmer. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems too thick, add a Tbsp of water to thin it out.
Place on a serving dish and top with scallions and toasted cashews. Serve with rice, cauliflower rice, black rice, or rice noodles.
Just Salt It, and enjoy!
