Vegetarians and omnivores alike will love this takeout-style eggplant! You’ll sauté eggplant and scallions, then toss in a spicy-sweet glaze and serve over fluffy jasmine rice. Add a pile of crisp cucumber pickles on the side, then sprinkle with a crunchy toasted peanut and sesame seed garnish to bring it all together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 tablespoon
Sesame Seeds
½ ounce
Peanuts
2 tablespoon
Szechuan Paste
1 unit
Graffiti Eggplant
1 unit
Mini Cucumber
¾ cup
Jasmine Rice
5 teaspoon
Rice Wine Vinegar
2 unit
Scallions
4 tablespoon
Sweet Soy Glaze
Salt
Cooking Oil
Sugar
• Wash and dry produce. • In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, trim and halve cucumber lengthwise; thinly slice into half-moons. Trim and cut eggplant lengthwise into 1-inch-thick planks; lay flat and cut each plank lengthwise into 1-inch-wide pieces. Cut each piece crosswise into 2-inch pieces. Trim scallions; cut scallion whites into 1-inch pieces and thinly slice scallion greens.
• In a small bowl, combine cucumber, vinegar, half the sesame seeds (you’ll use the rest later), 1⁄2 tsp sugar, and 1⁄4 tsp salt (1 tsp sugar and 1⁄2 tsp salt for 4 servings). • Set aside to pickle, stirring occasionally.
• Heat a large dry pan over medium-high heat. Add peanuts and toast, stirring occasionally, until golden and fragrant, 2-4 minutes. Transfer to a plate.
• Heat 2 TBSP oil (4 TBSP for 4 servings) in pan used for peanuts over medium-high heat. Add eggplant and scallion whites; cook, flipping eggplant occasionally, until veggies are browned and eggplant is tender, 4-6 minutes. TIP: Eggplant will soak up the oil first and then begin to brown. • Reduce heat to low. Stir in 1⁄4 cup water (1⁄2 cup for 4) and cook until eggplant is soft and water has reduced by half, 30-60 seconds more. • Turn off heat. Stir in sweet soy glaze and Szechuan paste until everything is evenly coated.
• Fluff rice with a fork. • Divide rice between bowls and top with spicy Szechuan eggplant. Garnish with toasted peanuts, scallion greens, and remaining sesame seeds. Serve with pickled cucumber (draining first) on the side.