Sichuan Eggplant

Name: Sichuan Eggplant
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons Chinkiang vinegar or apple cider vinegar; 59 milliliters chicken stock (substitute vegetable stock for vegetarian); 1 Tbsps chili bean paste; 1 teaspoon corn starch; 680 grams asian (long and skinny) eggplant; 5 garlic cloves, minced; 3 teaspoons freshly grated ginger; 2 Tbsps peanut oil; 2 teaspoons crushed sichuan peppercorns** (optional, but inauthentic without); 4 scallions, roughly chopped; 1 teaspoons soy sauce; 2 teaspoons sugar

Sichuan Eggplant requires about 10 minutes from start to finish. One serving contains 277 calories, 6g of protein, and 15g of fat. This gluten free, dairy free, and vegetarian recipe serves 2. It works well as a side dish. If you have soy sauce, sugar, sichuan peppercorns, and a few other ingredients on hand, you can make it.