Szechuan Spicy Eggplant Recipe

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Most Helpful Positive Review

Aug 23, 2003

I made some modifications to the recipe and it turned out really good! I ommitted the shrimp and ground beef, reduced the soy sauce to three Tablespoons, reduced the green onions to only two stalks, doubled the chili sauce, and most importantly, I used three skinny Japanese eggplants instead of one large regular eggplant. It tasted just as good as I've had it at my favorite Chinese restaurant!

—Pailin

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Most Helpful Critical Review

Oct 11, 2010

wasn't to my taste

—Candice

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148 Ratings

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Feb 01, 2008

I also used skinny Japanese eggplants. It is more tender and better for Asian recipes. I used julianned pork cutlets instead of shrimp and grouned beef for the ultimate authentic flavor. I sauteed the pork with ginger, garlic and half the scallions quickly with a little veg. oil than remove it from the pan to set aside. in the same pan I sauteed the eggplants in a little bit more oil until almost tender than combined pork, eggplant, sauces,cornstarch last in the pan to let the flavors marry and thicken. In the end i sprinkled rest of the scallions and drizzled with seasame oil. Saute to combine and serve. It is SOOOO good !

—sanderella

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Jan 19, 2004

I substituted the shrimp and beef for chicken since I was trying to duplicate my favorite dish at PF Changs, it was delicious! My boyfriend, who is very skeptical of eggplant, thought it was great too.

—SHADOWFAERIE

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Apr 03, 2006

So good! It looks like a lot of ingredients, but this is pretty simple to make. I've omitted the ginger and shrimp both times that I've made this, and it was still great. I agree with other reviewers that ground pork is the more traditional ingredient, but I've used sliced beef in this, and the flavours complement very well. This is really saucy, so serve it with lots of fluffy rice. Putting this over Pad Thai also gives a nice change. Vegetarians could omit the meat and use cubed, crumbled, or fried tofu instead. It's actually one of my favourite ways to eat tofu. Thanks Minhuey, for giving me a taste of mom's home cooking!

—Frantic Cook

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Mar 09, 2003

I really enjoyed this recipe - the closest I could find to a dish I have often enjoyed in Hong Kong. However, in Hong Kong it is made with ground pork NOT beef. And I found the proportions reversed - there should be a lot more eggplant than meat. After reading the other reviews I slightly reduced each of the chicken stock, soy sauce and oyster sauce and the saltiness was perfect.

—KGOLD

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Sep 13, 2006

The sauce was amazing. The ground beef can be substituted with ground pork - tastes amazing! And it's healthier, other spicy eggplant dishes require you to fry the eggplant in tons of oil. I will use this eggplant recipe from now on.

—mingmay

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Sep 11, 2003

This recipe was a bit salty, so I cut back the soy sauce to 3 tablespoons. I skipped the meat and only used tofu and eggplant and it was great. The salty/sweet/spicy flavour is intense. I've made this several times and it's always a hit.

—ANDI LOU

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Nutrition

Calories
457 kcal
23%

Carbohydrates
15.5 g
5%

Cholesterol
171 mg
57%

Fat
28.2 g
43%

Fiber
4.2 g
17%

Protein
34.6 g
69%

Sodium
1171 mg
47%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Szechuan Spicy Eggplant

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 457
Calories from Fat: 254

% Daily Value *
Total Fat 28.2g 43 %
** Saturated Fat 10.2g 51 %
Cholesterol 171mg 57 %
Sodium 1171mg 47 %
Potassium 807mg 23 %
Total Carbohydrates 15.5g 5 %
** Dietary Fiber 4.2g 17 %
Protein 34.6g 69 %
Sugars 6.4g
** Vitamin A 9 %
Vitamin C 15 %
** Calcium 9 %
Iron 46 %
** Thiamin 10 %
** Niacin 117 %
** Vitamin B6 32 %
** Magnesium 26 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.