Szechuan Eggplant

🔥 Prep

• Cut the 300 g eggplant into 2 cm dice or bite‑size chunks.
• Mince the 2 pcs garlic cloves finely.
• Measure out 1 tbsp chili paste, 2 tbsp soy sauce, 1 tsp sugar, and 2 tbsp oil into separate small bowls.

🔥 Cook

• 1. Heat 2 tbsp oil in a wok or skillet over medium‑high heat until shimmering.
• 2. Add the minced 2 pcs garlic and stir‑fry for 30 seconds until fragrant.
• 3. Add the diced 300 g eggplant and stir‑fry for 4‑5 minutes, allowing it to soften and develop a light golden color.
• 4. Push the eggplant to the sides, add 1 tbsp chili paste to the center and cook for 1 minute, stirring to combine.
• 5. Pour in 2 tbsp soy sauce and 1 tsp sugar, toss everything together and continue to stir‑fry for 2‑3 minutes until the sauce coats the eggplant and it is tender but still holds shape.
• 6. Taste and adjust seasoning if needed, then remove from heat.

🔥 Serve

• Transfer the Szechuan eggplant to a serving plate and garnish with sliced green onions or sesame seeds if desired.
• Serve hot alongside steamed jasmine rice or noodles.
• Pair with a cool cucumber salad to balance the spiciness.