Szechuan Spicy Eggplant

Szechuan Spicy Eggplant

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 336.7
  • Total Fat: 23.3 g
  • Cholesterol: 122.2 mg
  • Sodium: 630.1 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 22.2 g

View full nutritional breakdown of Szechuan Spicy Eggplant calories by ingredient

Number of Servings: 6


    1 large eggplant, diced
    4 tablespoons soy sauce
    1/4 cup chicken stock
    1 teaspoon chili sauce
    1/2 teaspoon Splenda
    1/2 teaspoon ground black pepper
    2 tablespoons oyster sauce
    1 tablespoon cornstarch
    4 tablespoons water
    2 cloves garlic, minced
    4 large green onions, finely chopped
    1 tablespoon chopped fresh ginger root
    1/2 pound medium shrimp - peeled and deveined (optional)
    1 pound lean ground beef
    1 tablespoon Soybean or Sesame oil


Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, splenda, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and shrimp for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef and cook for 3 more minutes, again stirring constantly, until browned.
Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the oil.

Number of Servings: 6

Recipe submitted by SparkPeople user PICKEL1177.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    tasty - 3/17/20

  • no profile photo

    I used 90/10 beef; I think she used 80/20. That brings the fat calories down. I made one other change: I added a Tbsp of Szechuan Spicy Sauce instead of the chili sauce. I also cut the eggplant into smaller, 1/2-inch cubes. The finished product was very flavorful. I'll be making this again! - 1/28/20