This sweet and spicy dish comes together quickly. Put your rice on to steam thirty minutes before you start preparing your Szechuan Eggplant dish and you’ll have dinner ready in no time.

INGREDIENTS:

1 large (about 1lb 4 oz) globe eggplant, or 10 small round Indian eggplants, or 3 long Japanese eggplants cut into irregular shapes. (Video on how to cut eggplants)

1 tbsp minced garlic (about 3 cloves)

1 large red onion, julienned (Video on how to julienne onions)

1 large (8-9oz) green bell pepper, cut in 1/4 inch strips (Video on how to cut bell peppers)

6 (3-4 oz) 1 16 oz 1/2 cup small mulit-colored peppers, quartered (optional)

1 16-oz package portobello mushrooms, washed and sliced (may substitute button mushrooms or baby bellas) (Video on cutting portobello mushrooms)

toasted slivered almonds (or cashews) (Video on toasting almonds)

 

Sauce:

2 tbsp cornstarch
1 tbsp molasses
2 tbsp brown sugar (packed)
1/4 cup organic tamari (may substitute soy sauce)
Enough water or vegetable stock to make 2 cups along with the previous three ingredients

YIELD: 7 cups/3 lbs 11 oz

METHOD:

In a large sauté pan, sauté onions until wilted adding water or vegetable stock to prevent scorching. Stir in garlic, mushrooms and peppers. (If using crushed red peppers, reserve for later.)

Add about 1/2 cup liquid, cover and cook on medium heat until veggies are fork tender, stirring frequently. Once the mushrooms have released their liquid (signifying the veggies are nearly done) begin making your sauce.

For the sauce, pour 1/2 cup boiling water into a 2-cup measuring cup. With a whisk, stir in brown sugar until completely dissolved. Add molasses and stir until dissolved. Whisk in tamari and set aside to cool.

Check your vegetables and see if the eggplants are fork tender. This is the one vegetable that you really want to be cooked through. If that is ready, finish making your sauce.

Note: I don’t like adding cornstarch until I’m ready to use it. Note that the sauce mixture doesn’t have to be completely cooled, just not hot. If it is hot, the cornstarch will start to thicken prematurely and may clump. If the sauce is still too hot, add a half-cup cold water or veggie stock.

When the eggplants are ready, stir in the almonds or cashews. If you are using crushed red peppers, add this now.

Finish your sauce by whisking 2 tablespoons organic cornstarch into the sweetened tamari mixture. Add enough liquid to bring the total amount to 2 cups. Stir to make sure the cornstarch is fully incorporated with no lumps.

Stir sauce into vegetable mixture. Cover and allow to come to a soft boil, stirring frequently. You will notice that the cornstarch mixture was rather cloudy when you first added it to the vegetables. In a minute or two, the mixture will become dark and clear. Allow this mixture to simmer for about 5 minutes for the flavors to incorporate, the sauce to thicken and become a clear, rich color.

Serve over brown or red rice. (Video on how to cook brown rice)

Note: If you prefer your veggies to have more of a crunchy texture, sauté the mushrooms and eggplants first and after the mushrooms have released their liquid, stir in the peppers, onion and garlic. Then add the nuts, crushed peppers, and sauce.

Below are some of the products I used in this demonstration. Click on the photo to order yours through my affiliate link with Amazon.com. I receive a small commission, which helps me to continue my work, and it doesn’t cost you any more than if you bought it directly through Amazon. I only promote products I have personally used myself, or similar products, when the products I use can no longer be found. I appreciate your support!

 

Click on Product to View Link.

 

Frontier brand organics and Wholesome Organic Molasses are products I like to use and can attest to their quality. Light brown sugar and organic tamari can usually be found at your local markets, Asian markets, and health food stores.

 

Frontier Herb Organic Cornstarch, 1 lb

 

Unsulphured Organic Molasses

Food to Live is a brand whose products I use regularly. I buy ten pounds of cashews at a time because I used them often. It’s worth the extra you pay for the premium quality. I recommend purchasing the 2-pound bags to begin with to see if you like them. They offer a better value than the 1-pound bags. I have not actually purchased the slivered almonds but have added a link for them because I have been pleased with everything I’ve purchased from this company. Freeze or refrigerate what you are not using right away.  

 

Food To Live Slivered Almond, 2lbs

Food To Live Organic Cashews, 2lbs

I’m a big fan of Lundberg Organic Rices. They go through rigorous testing processes and have been found to have safer arsenic levels than some other brands. I’ve recently quite fallen in love with short-grain rice. It’s got more body and texture than long-grain rice and it is excellent for making Sushi. Studies have shown that while nutritionally deficient white rice raises blood-sugar levels, brown rice actually reduces them! I also use brown long-grain, brown jasmine, brown basmati, wild and brown rice blends, black, and red rice varieties when I want to mix things up! Remember, the more colorful, the more antioxidants, and the more healthy!

This is a particularly good price for this short-grained brown rice and includes free shipping for prime members. Bulk orders are usually a better buy and this will last a long time. You may also find it at your local grocers and health food stores. 

 

Lundberg Short Grain Brown Rice, Organic

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This sweet and spicy dish comes together quickly. Put your rice on to steam thirty minutes before you start preparing your Szechuan Eggplant dish and you’ll have dinner ready in no time.

Spicy Szechuan Eggplant
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This sweet and spicy dish comes together quickly. Put your rice on to steam thirty minutes before you start preparing your Szechuan Eggplant dish and you’ll have dinner ready in no time.
Spicy Szechuan Eggplant
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sweet and spicy dish comes together quickly. Put your rice on to steam thirty minutes before you start preparing your Szechuan Eggplant dish and you’ll have dinner ready in no time.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. In a large sauté pan, sauté onions until wilted adding water or vegetable stock to prevent scorching. Stir in garlic, mushrooms and peppers. (If using crushed red peppers, reserve for later.)
  2. Add about 1/2 cup liquid, cover and cook on medium heat until veggies are fork tender, stirring frequently. Once the mushrooms have released their liquid (signifying the veggies are nearly done) begin making your sauce.
  3. For the sauce, pour 1/2 cup boiling water into a 2-cup measuring cup. With a whisk, stir in brown sugar until completely dissolved. Add molasses and stir until dissolved. Whisk in tamari and set aside to cool.
  4. Check your vegetables and see if the eggplants are fork tender. This is the one vegetable that you really want to be cooked through. If that is ready, finish making your sauce.
  5. When the eggplants are ready, stir in the almonds or cashews. If you are using crushed red peppers, add this now.
  6. Finish your sauce by whisking 2 tablespoons organic cornstarch into the sweetened tamari mixture. Add enough liquid to bring the total amount to 2 cups. Stir to make sure the cornstarch is fully incorporated with no lumps.
  7. Stir sauce into vegetable mixture. Cover and allow to come to a soft boil, stirring frequently. You will notice that the cornstarch mixture was rather cloudy when you first added it to the vegetables. In a minute or two, the mixture will become dark and clear. Allow this mixture to simmer for about 5 minutes for the flavors to incorporate, the sauce to thicken and become a clear, rich color.
  8. Serve over brown or red rice. (Video on how to cook brown rice)
Recipe Notes

Note: I don't like adding cornstarch until I'm ready to use it. Note that the sauce mixture doesn't have to be entirely cooled, just not hot. If the sauce is too hot, the cornstarch can thicken prematurely and may clump. If the sauce becomes too thick, add a half-cup cold water or veggie stock.

Note: If you prefer your veggies to have more of a crunchy texture, sauté the mushrooms and eggplants first and after the mushrooms have released their liquid, stir in the peppers, onion, and garlic. Then add the nuts, crushed peppers, and sauce.

Share this Recipe

Here are links to relevant that may be helpful for this recipe

Below are some of the products I used in this demonstration. Click on the photo to order yours through my affiliate link with Amazon.com. I receive a small commission, which helps me to continue my work, and it doesn’t cost you any more than if you bought it directly through Amazon. I only promote products I have personally used myself, or similar products, when the products I use can no longer be found. I appreciate your support!  Click on product to view link!

Frontier Herb Organic Cornstarch, 1 lb

Frontier brand organics are products I like to use and can attest to their quality. It is particularly important to buy corn and soy products organically grown since these crops are often genetically modified.

Unsulphured Organic Molasses

 

Wholesome Organic Molasses is the best brand of molasses I have found, plus it is organic!

Food To Live Slivered Almond, 2lbs

Food To Live Organic Cashews, 2lbs

Food to Live is a brand whose products I use regularly. I buy ten pounds of cashews at a time because I used them often. It's worth the extra you pay for the premium quality. I recommend purchasing the 2-pound bag to begin with to see if you like them. They offer a better value than the 1-pound bags. I have not actually purchased the slivered almonds but have added a link for them because I have been pleased with everything I've purchased from this company. Freeze or refrigerate what you are not using right away.  

I have not actually purchased the slivered almonds but have added a link for them because I have been pleased with everything I've purchased from this company. Freeze or refrigerate what you are not using right away.  

Lundberg Short Grain Brown Rice, Organic

I'm a big fan of Lundberg Organic Rices. They go through rigorous testing processes and have been found to have safer arsenic levels than some other brands. I've recently quite fallen in love with short-grain rice. It's got more body and texture than long-grain rice and it is excellent for making Sushi. Studies have shown that while nutritionally deficient white rice raises blood-sugar levels, brown rice actually reduces them! I also use brown long-grain, brown jasmine, brown basmati, wild and brown rice blends, black, and red rice varieties when I want to mix things up! Remember, the more colorful, the more antioxidants, and the more healthy!

This is a particularly good price for this short-grained brown rice and includes free shipping for prime members. Bulk orders are usually a better buy and this will last a long time. You may also find it at your local grocers and health food stores.

Organic light brown sugar and organic tamari can usually be found at your local grocers, Asian markets, and health food stores at better prices than online.

 

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