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RECIPE Szechuan Eggplant
Serves 2
A CookTale

At the Saugerties Farmer’s Market, I scooped up seven Italian Eggplants (no more than 5 inches long). That was last Saturday, last evening I located them in the fridge and decided that they would be a fine side dish to the Teriyaki Salmon. The dish is slightly tricky, overcook it and it gets mushy. So watch it. The Szechuan sauce perks it up.

INGREDIENTS Szechuan Sauce

1 TB of dry Sherry
1 TB of minced peeled Ginger
1 Garlic clove, minced
1/4 tsp dry crushed Red Pepper
1/4 Cup canned low sodium Chicken Broth
1 tsp of Cornstarch
1 TB Soy Sauce
1/2 TB of Asian Chili-Garlic Sauce
1 tsp of Sugar


1. Mix Ginger, Garlic, Red Pepper, Soy Sauce, Chili Garlic Sauce & Sugar in a pan & warm to near boiling.
2. Combine Broth & Cornstarch in small bowl; stir to dissolve Cornstarch.
3. Stir the Cornstarch mixture into the Soy mixture. Stir until thickened.

RECIPE Szechuan Eggplant.


7 Eggplants cut vertically in half.
1 TB of Peanut Oil


1. Heat a wok & add the 1 TB of Peanut Oil.
2. When the Oil is rippling, add the Eggplant (they will spatter).
3. Gently toss to combine the Eggplant & Oil.
4. Stir fry for as long as it takes for the Eggplant to become tender & browned. No more than 10 minutes. Turn off the stove, allow to slightly cool before adding only enough Szechuan Sauce to coat the Eggplant. More can always be
added at serving time.
5. Serve warm or at room temperature.

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