|
- 3 cups eggplant cut into 1" wide wedges or cubes use the large, purple variety
- 5-6 shallots or pearl onions
- 1 teaspoon minced garlic add more if you can tolerate it
- 1 teaspoon red red chilli sauce Sriracha, Maggi, or even chilli flakes will work
- 2 tablespoons of soya sauce
- 1 teaspoon white vinegar
- 1 teaspoon cornflour or corn starch
- 1/2 teaspoon brown sugar or jaggery
- A fistful coriander leaves / cilantro
- 1/2 teaspoon black pepper powder adjust to taste
- 2 tablespoons of sesame oil Indian gingelly oil or peanut oil
- 1 cup water
Heat the oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown. Add salt and pepper to this, drain, and set aside In the same pan, more oil if required and fry the shallots until soft To this, add the red chilli sauce (or flakes) and minced garlic. Saute for a few seconds Meanwhile, mix the soya sauce, vinegar, corn starch, sugar, and some salt in a bowl to make the Szechuan sauce Add this to the shallot mixture and cook on medium-high heat until it starts to bubble Tip in the fried eggplant and mix well until the sauce coats the eggplant Garnish with chopped coriander leaves and serve hot with fried rice or noodles. Goes great even with plain steamed rice
|
|
|