Make Spicy Eggplant with this Schezwan Eggplant Recipe

If you're reading this, I assume you have realised that baingan (aayein?) or eggplant is not the villain it is made out to be. High in antioxidants and rich in nutrients, aubergine is the perfect base ingredient for many dishes. However, if bharta is too mainstream for you, try making this Schezwan Eggplant recipe. Popular in China, especially Sichuan, this eggplant recipe is creamy, spicy, and absolutely delicious.
Read on to learn more about the plant, the dish, and how to make it with Chilzo's Schezwan Sauce!

A True Blue Hindustani!

First cultivated in India (this is to make you feel bad about disliking them), eggplants found their way to other parts of the world through trade and travel. Obviously. But the interesting fact is that eggplants were mentioned in ancient texts as far back as the 5th century BCE. These texts would highlight their importance not only for their taste but also for their medicinal properties.

As eggplants journeyed across Asia and into the Middle East, different cultures embraced and adapted them into their cuisines. In the Mediterranean region, eggplants became a staple ingredient in dishes like moussaka and ratatouille. Yes, the fancy pantsy ratatouille is made with baigan.

During the Middle Ages, eggplants made their way to Europe, where they were met with scepticism because they looked like poisonous nightshade plants. But never judge a book, right? As people became more familiar with them, eggplants gained popularity and became integral to European culinary traditions.

From Italian eggplant parmesan to Middle Eastern baba ganoush and beyond, eggplants have become a beloved ingredient in global cuisine.
Make our Schezwan eggplant recipe to realise the true potential of this funny-looking veggie!

India X Schezwan: Our Favourite Ship!

Schezwan sauce is the shiz. It's that spicy condiment with just the right mix of heat, tanginess, and pungency, making it an ideal match for all kinds of snacks and appetisers.

The name "Schezwan," also spelt as "Szechuan" or "Sichuan," is closely tied to the Sichuan pixian douban, a spicy paste commonly used in Sichuan cooking. And yes, you guessed it, the original recipe does feature those tingly Sichuan peppercorns.

Despite its origin in spicy Sichuan cuisine, Schezwan sauce has its own unique Indian twist, with the chutneys and whatnot. Things do get a bit confusing when we try to look into how “Indianised” schezwan sauce came about. But we put on our Poirot glasses and boiled it down to two theories. It was either the Chinese leather workers, possibly Hakka people, in Kolkata who were the first to whip up this sauce or it was a swanky chef from Novotel, Mumbai.

Regardless of its origins, one thing's for sure – schezwan sauce has become a staple in Indo-Chinese cuisine, even though in its current uses, it strays away from traditional Chinese cooking.

Do you enjoy the fiery kick of Schezwan? Keep the heat going with our flavourful Kung Pao Chicken recipe!

A Star is Born!

From Sichuan, China, straight to your plate- Chilzo brings you the authentic Schezwan Sauce! This sauce embodies the bold, spicy flavours that define Sichuan cuisine. What makes us different from all the other Schezwans out there? For starters, we use real Sichuan peppercorns, the key ingredient in this sauce recipe that the others don't seem to be bothered about! The peppercorns give our sauce a distinctive citrusy zing unlike any other.

A blend of Sichuan peppercorns, garlic, Himalayan pink salt, tomatoes, celery, and sun-dried chillies, our sauce also steers clear of added sugar, MSG, gluten, or artificial flavours.

Onto the Recipe!

• 2 large eggplants, chopped into bite-sized pieces
• 3 cloves garlic, minced
• 1 tablespoon ginger, finely chopped
• 2 tablespoons vegetable oil
• 2 green onions, thinly sliced
• Sesame seeds (optional, but they add some crunch!)

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp Chilzo’s Schezwan sauce
• 1 tbsp Chilzo’s Hoisin sauce
• 1 tbsp brown sugar (to sweeten the deal)
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water

Follow these simple steps to make Schezwan Eggplant:

1. First, take care of the sauce. Whisk together all your sauce ingredients in a small bowl and set aside. This sauce is the star of the show, so make sure it's well-mixed and ready to shine.
2. Heat up oil in a large skillet or wok. Add in your minced garlic and ginger, and let them sizzle away until they're nice and fragrant.
Time to add in your chopped eggplant. Let them cook until they're tender and starting to get that beautiful golden colour. Stir occasionally to make sure everyone gets a turn in the spotlight.
3. Pour that glorious sauce you made earlier all over your eggplant. Stir it all together until every piece is coated and looks irresistible. Watch as the sauce thickens and becomes the life of the party!
4. Once your eggplant is cooked through and the sauce has worked its magic, it's time to take a bow and remove it from the heat.
5. Plate up your Szechuan Eggplant and sprinkle on some sliced green onions and sesame seeds for that perfect finishing touch. Go ahead, make it look as good as it tastes!

Serve your Sichuan Eggplant hot over some steamed rice or noodles, and watch as everyone comes back for seconds!