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Spicy Szechuan Eggplant
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Spicy Szechuan Eggplant

Spicy Szechuan Eggplant

with Rice, Pickled Cucumber, Peanuts & Sesame Seeds

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.

Tags:
Vegan
Calorie Smart
Spicy
Allergens:
Sesamzaad
Jordnødder
Soja
Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

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

Not included in your delivery

Salt

Cooking Oil

Sugar

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Nutrition Values

/ per serving
Calories640 kcal
Fat22 g
Saturated Fat3 g
Carbohydrate97 g
Sugar26 g
Dietary Fiber5 g
Protein10 g
Sodium2020 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Small Bowl
Large Pan

Instructions

Cook Rice
1

• 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.

Prep
2

• 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.

Pickle Cucumber
3

• 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.

Toast Peanuts
4

• 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.

Cook Eggplant
5

• 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.

Finish & Serve
6

• 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.

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