Szechuan Eggplant

Author: Recipes_kw
No ratings yet
Prep Time 25 mins
Total Time 25 mins
Course Main Course
Cuisine Asian
Servings 4 Servings


  • Stove



  • 1/2 cup vegetable broth ***Click on our Homemade Vegetable Broth link
  • 2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1/2 tsp agave nectar
  • 2 tsp ginger grated
  • 2 tsp chili garlic sauce
  • 1 tsp sesame oil
  • 3 cloves garlic minced
  • 1 tsp red pepper flakes
  • 2 tsp cornstarch


  • 2 tbsp olive oil extra virgin
  • 6 cups eggplant peeled, chunks

Served with:

  • 4 servings brown rice cooked, *see notes below


  • Mix the sauce ingredients except the cornstarch in a small bowl and then set aside.
  • Heat the oil in a large pan over medium-high heat and saute the eggplant until soft about 10 minutes.
  • Whisk the cornstarch into the sauce until smooth with no lumps. Pour the sauce into the pan with the eggplant and mix well.
  • Continue cooking until sauce thickens then serve over brown rice. Enjoy!


Tip: Use one of our Homemade Bouillon cubes in the water when cooking your brown rice.

My Notes

Make money being an Affiliate!