cut into 1" wedges or cubes
or pearl onions
Red Chili Sauce
Sriracha, Maggi, chili flakes or anything works
or corn starch
or peanut oil
Heat 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, add a few more drops of oil if required and fry the shallots until soft.
To this, add the red chili sauce (or flakes) and minced garlic. Saute for a few seconds.
In a seperate bowl, mix the soy aminos, vinegar, corn starch, sugar, and some salt 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 cilantro leaves and serve hot with fried rice or noodles. Goes great even with plain steamed rice.
Original recipe: https://www.cookingandme.com/2013/03/18/schezwan-eggplant-sichuan-eggplant-recipe/
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