Can you eat the skin of eggplant?

Yes the skin is completely edible and has a lot of nutrients.

What is the difference between Chinese eggplant and regular eggplant?

Chinese eggplant is thin and long with fewer seeds which makes it less bitter and some say it is slightly sweet. The plants tend to be prolific producers. The most common eggplant is globe eggplant it is bigger and fleshier.

What is Szechuan in Chinese cooking?

Coming from the Sichuan Provence in Southwestern China, Szechuan cuisine is usually spicy and contains ingredients such as: dried red chilies, Szechuan peppercorns, ginger, scallions, garlic, soy sauce, 5-spice, sesame oil, Shaoxing wine, to name a few.

What is Chinese Eggplant Called?

Chinese Eggplant is called Oriental Charm or Pingtung Long . Long and skinny with with fewer seeds they are less bitter and will hold its shape when cooked in stir fries.

Chinese Eggplant

Name: Szechuan Eggplant
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 1/2 lbs Japanese Eggplant (about 4 x 10 inch eggplants); 2 teaspoons salt; bowl of water; —-; 2 tablespoons cornstarch; 2-4 tablespoons peanut oil ( or wok oil); —; 4 cloves garlic, rough chopped; 2 teaspoons ginger, finely minced; 5-10 dried red chilies; 1 teaspoon Szechuan peppercorns ( or sub regular peppercorns); 1/4 cup soy sauce or low sodium soy sauce; 1 tablespoon garlic chili paste ( or sub 1 teaspoon chili flakes); 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon Chinese cooking wine (or mirin); 3 tablespoons sugar, brown sugar, coconut sugar, maple syrup or alternative; 1/2 teaspoon five spice

Description

Chinese Eggplant with Szechuan Sauce with chilies and peanuts– a tasty, easy vegan dinner recipe! Serve with Rice, black rice, cauliflower rice, quinoa or rice noodles.

Ingredients

Units

1 1/2 lbs Japanese Eggplant (about 4 x 10 inch eggplants)
2 teaspoons salt
bowl of water
—-
2 tablespoons cornstarch
2–4 tablespoons peanut oil ( or wok oil)
—
4 cloves garlic, rough chopped
2 teaspoons ginger, finely minced
5–10 dried red chilies

Szechuan Sauce:

1 teaspoon Szechuan peppercorns ( or sub regular peppercorns)
1/4 cup soy sauce or low sodium soy sauce
1 tablespoon garlic chili paste ( or sub 1 teaspoon chili flakes)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon Chinese cooking wine (or mirin)
3 tablespoons sugar, brown sugar, coconut sugar, maple syrup or alternative
1/2 teaspoon five spice

Garnish with scallions and roasted peanuts or Peanut Chili crunch

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Instructions

Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes.
In the meantime, chop the garlic and ginger and make the Szechuan Sauce.
To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.
Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.
Working in 2 batches, heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch. ( If in a hurry sometimes I’ll use 2 pans.) Set the eggplant aside.
Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir 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 30 seconds. Don’t over-reduce, or it will get salty. If it seems dry, add a tablespoon of water to loosen.
Place in a serving dish and top with scallions and optional peanuts.
Serve with rice, cauliflower rice, black rice or rice noodles.

Notes

Be patient browning each side of the eggplant. This will take a little time but reward you greatly.

I’ve found that the flat surface of a skillet, verses using a wok is much easier to use to get those sides golden.

Feel free to sub cashews for the peanuts, of leave off completely.

Nutrition

Serving Size:
Calories: 323
Sugar: 17.8 g
Sodium: 1110.4 mg
Fat: 21.8 g
Saturated Fat: 3.5 g
Carbohydrates: 29.6 g
Fiber: 7.4 g
Protein: 5.9 g
Cholesterol: 0 mg