Szechwan Eggplant Stir-Fry

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Though this took a little more than 5 minutes to make (it took maybe 20 minutes, it was WELL worth it! I bought a basket of Asian Eggplants at a Farmer's Market and I had NO idea what to do with them?!?! Thanks to all of the great reviews, I decided to give this recipe a try.

Instead of buying peanut oil, I was able to spoon out two tablespoons of peanut oil from the top of my Crazy Richards' Creamy Peanut Butter jar, which worked out great! I was not able to purchase toasted sesame seeds, so I added the sesame seeds to my wok with the garlic, green onions, chilli ... to toast them. I also only used a half of a chili pepper, just in case using a whole chili pepper would make the dish too hot. The dish was a little more sweet than spicey with using only half the pepper, but that was fine with me! :

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We love eggplant but i ALWAYS make it with italian, greek or middle eastern flavors. LOVED THIS! had all the indredients but used small regular eggplants. Will make again and again.

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Super easy,super quick, and better than any eggplant that I've had in Asian restaurants. I used regular eggplant...be sure to cook it until it becomes soft and tender, it MUST be cooked and salted in small batches, and use only 1-2 tsp. of oil for each batch. I followed the sauce and garnish part exactly. It comes out beautifully!!!

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I didn't believe that the eggplant would be soft after just 3 minutes, but it got there pretty fast. Keep in mind that no matter how much oil you put in with the eggplant its going to soak it up, so I went with a little less to keep the dish on the light side.

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the sauce was the perfect consistency to coat the eggplant.i didn't have any chilies on hand, so i use a dab of sambal oelek. i added some cubed tofu (which i had marinated in soy, sesame oil, rice wine vinegar, garlic and ginger, then coated in flour and fried at the very end and tossed to combine. i also opted for the basil and cilantro garnish at the end, totally forgot about the sesame seeds.

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This is fabulous, as other reviewers have noted. Since I didn't have fresh chili peppers, I used sliced red bell peppers and hot red pepper flakes. I used a small eggplant, but not Chinese, and salted it first. (I always salt eggplant, Chinese or otherwise; don't like bitterness and the strange texture of unsalted eggplant. My husband adored this, I adored this and I'll use the basic stir fry sauce and seasonings for all sorts of other vegetable mixes, like reviewers suggest.

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This recepie was sooooooooooo much better than ANY chinese restraunt I've ever tasted it in....including ones in CHINA!! Definitely will add this to the mix.

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I had most of the ingredients for this recipe so I thought to try it out. I substituted the following:

Asian Eggplants - regular eggplants
Peanut Oil/Sesame Oil - regular vegetable cooking oil
rice vinegar - reg vinegar
red chilli - thai green chillies


It still turned out absolutely AMAZING and we had it with vermicelli--loved it to bits. So delicious! I couldn't believe I made it myself!!

One time I also added green peppers and mushrooms... and it was delicious.

This is definitely going to be a regular feature for us!

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Very good. Very easy. I added tofu for a main dish. Awesome recipe

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This is probably one of *the* best eggplant dishes I've ever had (and made! I couldn't find Asian eggplants, so I used two of the large/regular ones. The sauce is A-MAZING. The only alteration I made was to peel the eggplants, cube them, and then salted them - and left in a colander for an hour...and then patted dry... to get rid of the bitterness. I made this as a side to go with Ellie Krieger's Chicken Satay with Peanut Sauce - scrumptious combo! This is my first Tyler Florence recipe, and there will certainly be more! Thanks, Tyler!