Szechwan Eggplant

Prep: 10 minutes Cook: 30-40 minutes



  • 2 medium eggplants
  • 1 3/4 cups water
  • 1 tbsp soy sauce (optional)
  • 1 tbsp ginger, grated
  • 1 tbsp cornstarch
  • 2 green onions, chopped
  • 1/4-1/2 tsp crushed red pepper flakes


Preheat oven to 400 degrees. Slice eggplant into 1/2 inch slices. Place on a non-stick baking sheet and bake for 10 minutes. Remove from oven and set aside. Reduce oven heat to 350 degrees.

Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil, stirring constantly until mixture thickens and clears. Remove from heat and set aside.

Place the eggplant in a 9x12 inch baking dish, overlapping slices as necessary. Pour the sauce over the eggplant and bake for 20-30 minutes until eggplant is very tender.