Szechuan Spicy Eggplant

szechuan-eggplant Rita Maas


  • 1 pound Japanese (or small) eggplant, halved and cut diagonally into 1/2-inch-thick slices
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon mirin (sweet rice wine)
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons chili-garlic paste
  • 1 1/2 teaspoons vegetable oil
  • 4 garlic cloves, minced
  • 3 tablespoons finely chopped fresh ginger
  • 1/4 cup lean ground pork
  • 1/4 teaspoon salt


Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.

Whisk broth and next 5 ingredients (through paste) in a bowl.

Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; stir-fry 30 seconds. Add pork; stir-fry 2 minutes, or until pork loses its pink color. Add eggplant and salt; stir in the broth mixture. Cover; reduce heat, and simmer 5 minutes.

    Eggplant is yin. Cooking it with yang ingredients like chili-garlic paste, pork, and fresh ginger balances the dish.
  • Yield: serves 4

Nutritional Information

Calories per serving: 155
Fat per serving: 6g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 7g
Carbohydrate per serving: 18g
Fiber per serving: 3g
Cholesterol per serving: 19mg
Iron per serving: 1mg
Sodium per serving: 461mg
Calcium per serving: 21mg

Good to Know

Choosing lean meats reduces fat. For even less saturated fat, try lean chicken instead.

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