Wednesday, 12 February 2014

Chinese Eggplant

Chinese Eggplant 

Serves 4


1 kg Eggplant
2 tablespoons peanut oil or sesame
3 garlic cloves, minced
1 tablespoon minced ginger
1/2 teaspoon ground Sichuan pepper, or substitute 1/4 teaspoon cayenne pepper

2 tablespoons vegetable stock
2 tablespoons chili bean paste
2 tablespoons soy sauce
2 tablespoons malt vinegar
1 tablespoon rice wine
2 teaspoons sugar
1 teaspoon cornflour
Spring onion , thinly sliced, for garnish


1. Slice each eggplant in half lengthwise, then slice each length into quarters. Boil in hot salted water for 10 mins, then pat dry. 

2. In a small bowl, mix together the stock, chili bean paste, soy sauce, vinegar, rice wine, sugar, and cornflour. Set aside.

3. Heat the oil in a pan over high heat. Add 1 tablespoon of the oil  and add the eggplants and stir-fry until outsides become golden brown and insides begin to soften, about 2 to 3 minutes. 

4. Add the garlic, ginger, and Sichuan peppercorn and stir-fry until fragrant, about 30 seconds. Pour in the sauce mixture and mix well. Simmer for 3 to 4 minutes to allow the eggplant to full cook and the sauce to thicken.

5. Remove from the heat, plate, and add spring onion for garnish. 

Enjoy! xx

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