Szechuan Eggplant with Brown Rice

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$0.00 Cooking Fee
Serving Size: 1 cup eggplant and 3/4 cup brown rice
Diets: Dairy Free, Egg Free, Nut Free, Vegan
This dish utilizes an airfryer to cook the eggplant to seal in the flavor, then it's coated with a homemade Szechuan sauce made with lots of fresh garlic and ginger.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Cut eggplant into ½ inch thick half-moons or into bite-sized pieces. Place in a big bowl covered with water and stir in salt. Cover with a plate and let stand for 20-30 minutes.
  • In the meantime, chop the garlic and ginger and make the Szechuan sauce.
  • Drain eggplant and pat dry. Coat with olive oil. Put the eggplant in the air fryer basket.
  • Air fry the eggplant at 375 degrees F for 20 minutes, shaking the basket halfway through.
  • Add 1 more tablespoon oil to the skiller, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir for one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry, add a tablespoon of water to loosen.
  • Serve with brown rice (optional).

Cook Times

Active Prep20
Hands-On Cook10
Hands-Off Cook20
Passive0
Total Time50 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 4 pound Japanese Eggplant about 4x10 inch eggplant
  • 5 teaspoon sea salt
  • 3 tablespoon extra virgin olive oil for coating the eggplant
  • 10 clove garlic rough chopped
  • 5 teaspoon fresh ginger finely minced
  • 12 dry red chili
  • 3 tablespoon extra virgin olive oil

Rice:

  • 2 1/2 cup brown rice cooked according to package directions

Szechuan Sauce:

  • 3/4 cup low-sodium soy sauce
  • 5 tablespoon maple syrup
  • 2 tablespoon chili garlic sauce
  • 2 tablespoon rice vinegar
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon crushed red pepper

Cooking Tools Required

Air fryer, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

Nutrition

Calories: 363kcal | Carbohydrates: 62g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 2034mg | Potassium: 833mg | Fiber: 8g | Sugar: 16g | Vitamin A: 617IU | Vitamin C: 83mg | Calcium: 66mg | Iron: 2mg

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