Eggplant Szechuan Style Posted by jdubs on November 15, 2011 · 1 Comment  When my Dad came to visit, he cooked this delicious side dish of Asian eggplant stir-fried with ginger, garlic, and the necessary Szechuan ingredient — hot bean paste.  Compared to American eggplants, Chinese eggplants are long and slender with thinner skins and