Schezwan Eggplant

July 27, 2021

Schezwan Eggplant

This is a dinner party favourite at our place, and on the off-chance there are any leftovers at all, guests beg to take them home!


Prep: 20 mins

Cook time: 15 - 20 mins

Serves: 6-8



  • 4-5 tbsp Lord & Lion Indian Chinese Scezhwan Sauce
  • 3 large eggplants, washed and cut into 3cm chunks
  • 1 cup of corn starch
  • 1L of oil for deep frying
  • 2 tsb sesame oil
  • 2 cups of salted cashews
  • 2 bunches of spring onion, cleaned and chopped finely
  • 5 birds eye chilli, sliced diagonally
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • ¼ cup of dark soy sauce
  • 200g of baby spinach



  1. Soak the chunks of eggplant in a pot of salted water for 10 minutes. Drain and coat in the corn starch.
  2. Heat the oil for deep frying. Fry each piece of eggplant (a few at a time) until it turns golden brown and leave on paper towels to drain.
  3. In a large wok, roast the cashews in the sesame oil and set aside. 
  4. In the wok, fry up the garlic and ginger with the spring onions and add the soy sauce and chilli.
  5. Add the Lord & Lion Indian Chinese Schezwan Sauce and ½ of the roasted cashews and stir through.
  6. Add the eggplant and toss through.
  7. Spread the spinach on a serving platter, place the eggplant on top and scatter the remainder of the roasted cashews on top. Enjoy!

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