Name: Szechuan Eggplant
Prep time: 5 min
Cook time: 20 min
Yield: 4
Ingredients: 2 ct Pure Flavor® Craft House Collection® Mixed Baby Eggplants; ¼ cup soy sauce; 3 tbsp rice vinegar; 1 tbsp dark brown sugar; 1 tbsp cornstarch; 1 tbsp chili garlic sauce; 2 tsp garlic powder; 2 tsp ginger, freshly grated; ½ tsp Chinese five-spice; ½ tsp red pepper flakes; Salt, to taste

Recipe Rating

Preparation

5 minutes

Cook Time

20 minutes

Serves

Cooking Level

Easy

Ingredients

2 ct Pure Flavor® Craft House Collection® Mixed Baby Eggplants
¼ cup soy sauce
3 tbsp rice vinegar
1 tbsp dark brown sugar
1 tbsp cornstarch
1 tbsp chili garlic sauce
2 tsp garlic powder
2 tsp ginger, freshly grated
½ tsp Chinese five-spice
½ tsp red pepper flakes
Salt, to taste

Directions

Step 1

Preheat oven to 400°F

Step 2

Slice eggplants in half and score in a criss-cross pattern.

Step 3

Whisk together the remaining ingredients in a bowl until combined.

Step 4

Line eggplant on a baking sheet and generously coat with sauce and sprinkle with salt to taste.

Step 5

Bake for 25 minutes.

Step 6

To serve, top with remaining sauce and enjoy with rice of choice.

Recipe created by Stacie Zollars

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Asian Baby Eggplants Craft House Collection Dairy Free Dinner Recipes Easy Dinner Ideas Easy Meal Ideas Entrée Family Meal Family Meals Under 30 Fresh Healthy Healthy Dinner Influencer Keto Friendly Low Carb Lunch Main Courses Nut Free Paleo Plant-based Quick Savory Side Dish Vegan Vegetarian Whole 30

Szechuan Eggplant