Pasta, Rice, Grains/ Vegetables

Szechuan Eggplant & Aromatic White Rice – Happy Lunar New Year!

This simple, but very tasty, Asian-style dish can be prepared and cooked in just 15 minutes.

Szechuan Eggplant & Aromatic White Rice

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Serves: 2-3
Prep Time: 5 minutes Cooking Time: 15 minutes

Ingredients

  • 1 eggplant
  • 3-4 shallots or pearl onions
  • 1 tsp garlic, minced 
  • 1 tsp red chili sauce or chili flakes
  • 2 Tbsp.  soy sauce
  • 1 tsp white vinegar
  • 1 tsp corn starch
  • 1/2 tsp of brown sugar 
  • 1 small bunch of fresh dill, parsley or cilantro
  • salt and freely ground pepper
  • 2 tbsp of sesame oil
  • 1 cup of water
  • For the rice:
  • 1 cup long white rice
  • 1 1/2 cups water
  • 1/2 tsp salt
  • 3 cardamom seeds, crushed
  • 1 anise star
  • 1 tsp olive oil

Instructions

1

Rinse the rice thoroughly, at least two times, in cold water until the water runs clear.

2

Put the rice in a heavy-bottomed saucepan and add the water.

3

Add cardamom, anise star, oil, and salt. Bring the rice to a boil, uncovered, over high heat.

4

Stir and reduce the heat to low.

5

Cover and simmer for up to 15 minutes, or until all the water has been absorbed.

6

Remove from the heat and allow to stand for 10 minutes.

7

Trim the eggplant and cut into 1 inch wide wedges.

8

Heat the oil in a wide frying pan, add the eggplant in 2 batches, fry until soft and brown. Set aside.

9

In the same pan, add the shallots, garlic, and chili sauce and cook for a couple of minutes.

10

Meanwhile, in a small bowl mix together the soy sauce, vinegar, corn starch, sugar, and salt to make the Szechuan Sauce.

11

Add the water to a frying pan with shallots and sauce.

12

Let it boil for a couple of seconds, then add the eggplant and toss.

13

Cook for 1 to 2 minutes more.

14

Add fresh herbs and adjust the seasoning.

15

Serve with aromatic white rice.

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6 Comments

  • Reply
    Rosa's Yummy Yums
    January 31, 2014 at 2:56 pm

    Great stir-fry and flavors!

    Cheers,

    Rosa

  • Reply
    Medeja
    February 1, 2014 at 12:52 am

    Happy New Year, Yelena! That eggplant sounds so flavorful! Really great dish!

  • Reply
    La Table De Nana
    February 1, 2014 at 9:53 pm

    Such pretty appetizing photos:)

  • Reply
    Angie Schneider
    February 3, 2014 at 5:05 am

    Delicious and full of flavours!

  • Reply
    Beznarf27
    February 3, 2014 at 5:17 pm

    This recipe ticks ALL of the boxes Yelena…oh YUM! I have 2 eggplant plants on the go at the moment and should I manage to harvest fruit from either (or both) of them I am SO going to make this wonderful recipe. I will even hold off my Chinese New Year in order to celebrate it with this dish…Chinese New Year is at the end of March…right? 😉

  • Reply
    melangery
    February 4, 2014 at 12:11 am

    Chinese New Year was few days ago-)) It's ok, you can celebrate every day!

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