Eggplant Szechuan Style
  • ¾ kilo eggplant
  • 4 long green onions
  • 2 teaspoon hot bean sauce or chilli sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon calamansi extract
  • 1 tablespoon water
  • 1 clove garlic, finely chopped
  • 2 teaspoon fresh ginger, minced
  • 5 tablespoon coconut oil
  • ½ cup water
  • 1 teaspoon oriental sesame oil
  • 1 ½ teaspoon sugar
  • 4 tablespoon sesame seed, roasted- golden brown
  1. Cut eggplant into 2 x ½ inches.
  2. Separate 1 green onion and cut into thin slices. Reserve for garnish
  3. Cut remaining onion into thin slices and combine with garlic, ginger and hot bean sauce in bowl. Set aside
  4. Combine ½ cup water, soy sauce, calamansi extract, and sugar in another bowl. Set aside.
  5. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
  6. Add half of the eggplants and cook for 5 minutes. Stir until soft and moist. Drain in colander.
  7. Repeat the two immediate procedures above for the remaining eggplants.
  8. Heat the remaining 1 tablespoon coconut oil in skillet.
  9. Add the onion-garlic mixture and stir for 30 seconds.
  10. Add the soy sauce-sugar mixture.
  11. Bring to a boil stirring occasionally until liquid has almost evaporated.
  12. Add diluted cornstarch. Stir until sauce boils and thickens slightly.
  13. Stir in sesame oil and add sesame seeds.
  14. Garnish with reserved onion slices.
Recipe by The Peach Kitchen at