Szechuan Style Eggplant (Aubergine)

5.0(35)

Spicy and good. Eggplant absorbs the flavors of the sauce and gets nice and tender. Great with a little jasmine rice.

by PalatablePastime·published 2004-02-03

Vegetable

Servings

4 serving(s)

Total time

29 min

prep 15 min

Calories / serving

399 kcal

Ingredients (13)

serves

Instructions (8 steps)

01Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
02While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.

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