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Szechuan Eggplant Loaded "Fries" with Incogmeato® Ground Blend
Szechuan Eggplant Loaded "Fries" with Incogmeato® Ground Blend 1

Szechuan Eggplant Loaded "Fries" with Incogmeato® Ground Blend

Crispy Szechuan-style eggplant "fries" in sweet, sour, and spicy Incogmeato® sauce.

Products Used: Incogmeato® Plant-Based Ground
Servings: 4

Ingredients

Eggplant sticks

  • 1 lb. Asian-style eggplants (10-12” long)
  • 1 qt. Water
  • 1 Tbs. Sea salt, fine

Marinated Incogmeato® Ground

Szechuan sauce

  • 2 Tbs. Light soy sauce
  • 2 Tbs. Dark soy sauce
  • 6 Tbs. Chinkiang black vinegar
  • 2 Tbs. Shaoxing wine
  • 4 Tbs. Sugar
  • 2 Tbs. Doubanjiang
  • 1 cup Vegetable stock
  • 2 Tbs. Cornstarch
  • as needed Fry shortening or vegetable oil
  • 4 oz. wt. Eggplant sticks, soaked
  • 1 cup Cornstarch, to coat eggplant
  • 2 Tbs. Vegetable oil
  • 2 Tbs. Szechuan peppercorns
  • 4 oz. wt. Marinated Incogmeato® Ground
  • ½ cup Green onions, sliced
  • 1 Tbs. Garlic, minced
  • 1 Tbs. Ginger, minced
  • 3-4 ea. Chinese spicy red peppers, whole
  • 4 fl. oz. Szechuan sauce
  • to garnish Cilantro
  • to garnish Toasted sesame seeds
  • to garnish Green onion tops, slivered

Recipe Directions

For the soaked eggplant:
1. Slice eggplant into 3-4 inch segments. Cut segments into strips, about 1/2 inch thick.
2. Fill a large bowl with water, add salt, and whisk to dissolve.
3. Place cut eggplant into water and weigh down with a small plate to keep submerged.
4. Refrigerate until needed, up to 2 days.
For the marinated Incogmeato® Ground Blend:
1. Combine thawed Incogmeato® Ground Blend, light soy sauce, Shaoxing wine, and five spice powder in a small bowl. Mix well. Divide into 4 oz. portions.
For the Szechuan Sauce:
1. Combine light soy sauce, dark soy sauce, black vinegar, Shaoxing wine, sugar, doubanjiang, and vegetable stock in a bowl. Add cornstarch and whisk well. Refrigerate until needed.
For the loaded “fries”:
1. Preheat deep fryer to 365º F.
2. Drain the soaked eggplant sticks well, transfer to a large bowl. Add cornstarch and toss eggplant to coat evenly. Shake off excess.
3. Fry coated eggplant in preheated oil until cooked, lightly golden and crispy, approximately 4 minutes. Shake basket after the first 2 minutes to separate sticks. Place crispy fried eggplant into large mixing bowl.
4. While eggplant is frying, prepare finished sauce. Place vegetable oil in a large skillet and heat over medium high heat. Add Szechuan peppercorns and sauté until fragrant and darkened. Remove peppercorns, reserving oil in pan.
5. Add marinated Incogmeato® Ground Blend to pan and sauté over high heat for 2-3 minutes until lightly browned and almost fully cooked.
6. Add green onion, garlic and ginger. Stir a few times until fragrant.
7. Add Chinese red peppers. Stir all ingredients together and cook for 1 minute.
8. Whisk the prepared Szechuan sauce again to ensure cornstarch is well dispersed, and add sauce to pan. Cook and heat mixture until the sauce begins to simmer. Cook approximately 1 minute to thicken sauce and finish cooking the Incogmeato® Ground Blend. Remove from heat. If sauce is too thick, add small amount of water.
9. Just before serving, pour the sauce onto the eggplant in mixing bowl and toss quickly to mix.
10. To serve, arrange eggplant sticks onto serving plate using tongs and pour remaining sauce over eggplant fries.
11. Garnish with cilantro, toasted sesame seeds, and slivered green onion tops. Serve immediately.