Recipe #9: Schezuan-style Eggplant

This spicy eggplant recipe is one of my favorites Schezuan dishes..

INGREDIENTS

Produce and other: 

1 eggplant, (large)

1 tbsp fresh ginger, finely chopped

2 cloves garlic, finely sliced

1 tsp Szechuan peppercorns, ground

2 tsp corn flour (corn starch)

1 spring onion (or scallions), diagonally sliced

1 tsp sesame seeds

Sauces and oils: 

2 tbsp cooking oil (olive oil, sunflower oil, vegetable oil) 

1 tsp sesame oil

1 tbsp soy sauce

1 tbsp black vinegar (or balsamic vinegar)

1 tbsp cooking wine (leftover red wine) 

1 tbsp chilli bean paste (do not skimp on this ingredient - also used for making fish in hot chilli oil and MaPo Tofu)

METHOD:

- Heat oils in a skillet over medium heat. Add big chunks of eggplant and cook for 8-10 minutes. Add salt and turn around until golden brown and cooked through. 

- Add ginger, garlic and Szechuan peppercorns to the pan and cook for 1-2 minutes, until fragrant. 

- Mix sauce ingredients (soy sauce, vinegar, cooking wine, chilli bean paste, con starch and half a cup water) in a small bowl and add to the cooked eggplant and cook until the sauce is thick, glossy and coating the eggplant evenly.

- Garnish with spring onions and sesame seeds. Serve with white or brown rice.