Chinese eggplant in Szechuan pepper sauce. This can be also made with chilli garlic sauce alternatively.
Chinese Eggplant, Szechuan Eggplant
5 - 7
3 - 4
dry red chili
or black peppers
or chilli flakes
Shaoxing cooking wine
black bean sauce
3 - 4
3 - 4
green onion stalks
toasted sesame seeds
red chilli flakes
Prepare the sauce
In a pan roast Szechuan peppers for 2 - 3 minutes.
Transfer to a clean plate and grind coarse using a mortar and pastel.
In a clean mixing bowl, add all ingredients mentioned above in ingredients list under Szechuan sauce.
Prepare the eggplants
Wash, clean and remove crown of the eggplants.
Slice the eggplants in equal sizes (approximately).
Sprinkle salt and let it sit for a while.
Remove the pieces to a clean bowl.
Sprinkle some corn starch and mix gently.
Heat oil in a pan or skillet.
Place the eggplants and cook on medium flame till all sides are cooked well and charred.
Remove once done and place on a kitchen towel.
Cook the Szechuan garlic sauce
In the same pan, add some more oil if required.
Sauté dry chilies, ginger and garlic till garlic starts to change color.
Then add prepared sauce and bring it to a boil.
When it starts to boil, add fried eggplants.
Mix them nicely and simmer for 1 - 2 minutes.
Add green onions and turn off heat.
Sprinkle some toasted sesame seeds and serve hot.
Reduce the chili if you want mild spicy.
Add 8 - 10 tbsp water to the sauce for a dish with little gravy. Increase cornstarch to 2 tsp. Simmer until you get desired consistency.
My Dainty Kitchen by Ipsa