Name: Chilli and garlic eggplant salad
Cuisine: Australian
Ingredients: 1 tablespoon minced garlic; vegetable oil for deep-frying; sea salt; 3 large eggplants; ½ teaspoon Sichuan peppercorns; 6 green onions, finely sliced; ½ cup coriander leaves; 6 dried bird’s-eye chillies; 5 fresh black wood fungus, shredded; 3 fresh red bird’s-eye chillies, minced; 2 teaspoons minced ginger; 30 ml rice vinegar; 30 ml Chinese Shaoxing rice wine; 2 teaspoons fish sauce; ½ teaspoon fennel seeds; 30 ml White Chicken Stock or water; 2 teaspoons sesame oil; 25 g castor sugar; 40 ml light soy sauce

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Eggplant features so regularly in my cooking not just because it is my favourite vegetable but because it is so versatile and it is amenable to being paired with spicy and aromatic flavours. This hot salad can stand alone or be served with other salads with barbecued meats and fish. It also makes a wonderful vegetable accompaniment for soy-braised or white-cooked chicken, baked or grilled fish, seared tuna or crispy, fried quail.