Szechuan Eggplant with Brown Rice

Serving Size: 10

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.

Recipe by:

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time50

Recipe Serving Size10

Cooking Tools Required

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

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

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).

Nutrition