Szechuan Spicy Eggplant

Szechuan Spicy Eggplant
Photo by Rita Maas


  • 1 pound Japanese (or small) eggplant, halved and cut diagonally into 1/2-inch-thick slices
  • 4 garlic cloves, minced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon mirin (sweet rice wine)
  • 2 tablespoons brown sugar
  • 1 ½ teaspoons vegetable oil
  • 3 tablespoons finely chopped fresh ginger
  • + 5 more ingredients
    • 2 teaspoons chili-garlic paste
    • 1 tablespoon balsamic vinegar
    • ¼ teaspoon salt
    • ¼ cup low-sodium chicken broth
    • ¼ cup lean ground pork

Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside. Whisk broth and next 5 ingredients (through paste) in a bowl. Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; stir-fry 30 seconds. Add pork; stir-f...

View full recipe at My Recipes


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