Szechuan Eggplant


  • 1 med. onion, diced
  • 1 large eggplant, diced
  • dash cayenne
  • salt to taste
  • 1 tsp. McKay’s beef style seasoning
  • 1/2 c. water
  • 1 Tbsp. Braggs liquid aminos
  • 1/2 tsp. fresh garlic, minced
  • 4 Tbsp. sugar
  • 4 Tbsp. lemon juice
  • 2 tsp. chili paste, or to taste
  • 1/2 tsp. toasted sesame oil
  • 1 c. water
  • 1/3 c. apricot jam


  1. Sauté onion in a medium-hot skillet that has been sprayed with non-stick cooking spray until onion is translucent.
  2. Add eggplant, cayenne, and salt and cook until tender. Whisk the remaining ingredients together in a small bowl, then add to skillet.
  3. Simmer for five minutes or until thickened and tender.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Asian Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.