I was excited to cook Szechuan Eggplant after purchasing some Japanese eggplant from the farmers market. While I have cooked with regular eggplant many times, Japanese eggplant is long, lean, and purple. It’s absolutely beautiful. Szechuan eggplant is also quite simple to make, but you do need to baby the eggplant a bit since it is really easy to overcook and undercook it. Having a large wok is perfect for preparing the eggplant.
If you try making any of these recipes, I would love if you could tag it on Instagram or FB @chivegfood!
This is so flavorful and delicious!
Thank you! Glad you enjoyed it!