How to make Schezwan Style Eggplant -
Eggplants cooked Schezwan style and served garnished with fried basil
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Thin eggplants, Oil (ऑइल)
Cuisine : Chinese
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Malaysian Vegetable Curry Bhindi Masala Chokha Suran Aloo Subzi
Schezwan Style Eggplant Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Schezwan Style Eggplant Recipe
Thin eggplants 3 medium
Oil 2 tablespoons + for deep frying
Spring onions with greens 5-7
Onion 1 medium
Red capsicum 1 medium
Dried red chillies 1 boiled
Garlic, finely chopped 1 tablespoon
Hoisin sauce 2 tablespoons
Soy sauce 1 tablespoon
Vegetable stock 1/2 cup
Cornstarch slurry 1 teaspoon
Chilli vinegar 1 teaspoon
Fresh basil leaves 8-10
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Cut eggplants into big cubes. Chop the spring greens into ½ inch pieces and halve their bulbs. Cut red capsicum into small pieces.
Step 3
Gently slide in the eggplant cubes into hot oil and deep-fry till light brown.
Step 4
Put dried red chillies into a mixer jar, add a little water and grind into a fine paste.
Step 5
Heat 2 tbsps oil in a non-stick wok, add garlic and sauté till the garlic turns lightly brown. Add 1 tbsp red chilli paste, hoisin sauce, dark soy sauce and mix well. Drain the eggplant pieces from hot oil and add to the wok. Add ½ cup vegetable stock and mix well.
Step 6
Deep-fry red capsicum pieces in the same hot oil till they become bright in color. Drain on absorbent paper.
Step 7
Add spring onion bulbs along with greens to the wok and mix well.
Step 8
Add cornflour slurry and cook till the mixture thickens. Add fried capsicum and mix well.
Step 9
Add chilli vinegar and continue to cook for 1-2 minutes.
Step 10
Deep-fry basil leaves in the same hot oil till crisp. Drain on absorbent paper.
Step 11
Transfer the eggplant curry into a serving platter, garnish with fried basil leaves and serve hot.
Nutrition Info
Calories : 483 Kcal
Carbohydrates : 5.9 gm
Protein : 43.3 gm
Fat : 31.8 gm
Other : Zinc- 2.4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
