Szechuan Eggplants


Preparation info
  • Serves

    3 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

This is a stimulating stir-fried dish, full of seductive aromas. Dark and gleaming, each piece of eggplant is plump and soft, and a wonderful complex of flavors comes through—hot, sour, salty, sweet.


  • pounds small eggplants
  • 4 tablespoons oil
  • 1 tablespoo


Rinse and dry the eggplants and cut off the stems. Do not peel. Quarter them lengthwise and cut each quarter into 2-inch wedges. Place them with the garlic, ginger, and scallions on your working platter. Mix the seasonings in a bowl until the sugar is dissolved. In another bowl, dissolve the cornstarch