Name: Szechuan-Style Eggplant
Cuisine: Chinese
Ingredients: 3 garlic cloves, minced; 2 tablespoons shao xing; 1 tablespoon chilli oil; 1 small knob ginger, minced; 3 shallots, sliced; 2 tablespoons dark soy sauce; 4 tablespoons hot bean paste; 2 tablespoons light soy sauce; 4 tablespoons crushed yellow rock sugar; 4 tablespoons rice wine vinegar; ½ teaspoon Szechuan peppercorns, roasted and ground; 500 g Japanese eggplant, trimmed; 3 cups vegetable oil

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

This dish is very flexible - and extremely delicious. The basic recipe can be varied by the addition of red and green capsicum and red onion to make a more complex vegetable dish. You can even omit the eggplant and simply pour the sauce over master-stocked and fried chicken or a deep-fried fish. But the very best thing about this dish is that it can be served cold as a great eggplant salad alongside roast beef or pork and crusty bread, as well as with Asian meals.

Japanese eggplants