Stuffed Eggplant with Schezwan Sauce

Stuffed Eggplant with Schezwan Sauce is a delicious and flavorful dish that combines the goodness of eggplant with the bold and spicy flavours of Schezwan sauce. Here’s a recipe you can follow to make this dish:

Ingredients of Stuffed Eggplant with Schezwan Sauce

• 2 large eggplants
• 1/2 cup Schezwan sauce
• 1/2 cup chopped onions
• 1/2 cup chopped bell peppers
• 1/2 cup chopped carrots
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped green onions for garnish

How to Make Stuffed Eggplant with Schezwan Sauce

1. Preheat the oven to 375°F.
2. Cut the eggplants in half lengthwise, and scoop out the flesh, leaving about 1/2 inch of flesh around the skin. Reserve the flesh and chop it into small pieces.
3. Brush the inside of the eggplant shells with olive oil, and sprinkle with salt and pepper. Place the eggplant shells on a baking sheet lined with parchment paper, and bake for 20-25 minutes, or until the shells are tender.
4. While the eggplants are baking, heat the remaining olive oil in a skillet over medium heat. Add the chopped onions, bell peppers, and carrots, and sauté for 5-7 minutes, or until the vegetables are tender.
5. Add the minced garlic and chopped eggplant flesh to the skillet, and sauté for another 2-3 minutes.
6. Stir in the Schezwan sauce and cook for another 2-3 minutes.
7. Remove the eggplant shells from the oven, and spoon the Schezwan vegetable mixture into the shells.
8. Bake for an additional 10-15 minutes, or until the filling is hot and bubbly.
9. Garnish with chopped green onions before serving.

Enjoy your delicious and spicy stuffed eggplant with Schezwan sauce!