Ingredients
  

  • 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

Instructions
 

  • 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