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:
Prep Time | Cook Tim | Additional Time | Total Time | Servings |
15 mins | 25 mins | 5 mins | 45 mins | 2 |
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
- Preheat the oven to 375°F.
- 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.
- 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.
- 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.
- Add the minced garlic and chopped eggplant flesh to the skillet, and sauté for another 2-3 minutes.
- Stir in the Schezwan sauce and cook for another 2-3 minutes.
- Remove the eggplant shells from the oven, and spoon the Schezwan vegetable mixture into the shells.
- Bake for an additional 10-15 minutes, or until the filling is hot and bubbly.
- Garnish with chopped green onions before serving.
Enjoy your delicious and spicy stuffed eggplant with Schezwan sauce!
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