Sichuan Eggplant

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l medium to large purple eggplant (substitute 2—3 japanese eggplants)
2 fresh green chili peppers, 2—3 inches in length, finely chopped (jalapeno, serrano, or other hot chili peppers)
4 garlic cloves, mashed in a garlic press
2 green onions, chopped
1 tablespoon canola oil
3 teaspoons soy sauce
1/2 teaspoon white pepper
2 teaspoons sesame oil

Dice the eggplant into small half-inch cubes and steam for l5—20 minutes until soft. Mash into a pulp.

Heat wok, add canola oil and stir-fry the green chilies, garlic, and green onions for 2—3 minutes. Add the mashed eggplant and stir-fry for another 2 minutes until well blended. Add ingredients for sauce to the eggplant mixture, mix until blended and serve.

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