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Eggplant Szechuan Style was one of the dishes that nutritionist Blecenda Varona of NeedHealth cooked during the Maya Kitchen Healing Diet session last Friday, January 27, 2012.
No meat dish but you wouldn’t mind because it was good and healthy too!
EGGPLANT SZECHUAN STYLE
(Good for 6 persons)
¾ kilo eggplant
4 long green onions
2 teaspoon hot bean sauce or chilli sauce
1 tablespoon soy sauce
1 tablespoon calamansi extract
1 tablespoon water
1 clove garlic, finely chopped
2 teaspoon fresh ginger, minced
5 tablespoon coconut oil
½ cup water
1 teaspoon oriental sesame oil
1 ½ teaspoon sugar
4 tablespoon sesame seed, roasted- golden brown
- Cut eggplant into 2X1/2 inches.
- Separate 1 green onion and cut into thin slices. Reserve for garnish
- Cut remaining onion into thin slices and combine with garlic, ginger and hot bean sauce in bowl. Set aside
- Combine ½ cup water, soy sauce, calamansi extract, and sugar in another bowl. Set aside.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
- Add haft of the eggplants and cook for 5 minutes. Stir until soft and moist. Drain in colander.
- Repeat the two immediate procedures above for the remaining eggplants.
Heat the remaining 1 tablespoon coconut oil in skillet. - Add the onion-garlic mixture and stir for 30 seconds.
- Add the soy sauce-sugar mixture.
- Bring to a boil stirring occasionally until liquid has almost evaporated.
- Add diluted cornstarch. Stir until sauce boils and thickens slightly.
- Stir in sesame oil and add sesame seeds.
- Garnich with reserved onion slices.
