If you have not already noticed, we love eggplant! Any kind and any way. We especially love it while it is in season. Enjoy!
- 3 cups eggplant cut into 1-inch wide wedges or cubes
- 5–6 shallots or pearl onions
- 1 tsp. minced garlic
- 1 tsp. red chili sauce (Sriracha) or chili flakes
- 2 Tbsp. of soy sauce
- 1 tsp. regular white vinegar
- 1 tsp. corn-flour or corn starch
- ½ tsp. brown sugar
- 1 small bunch coriander leaves or cilantro
- ½ tsp. black pepper
- 2 Tbsp. sesame oil or peanut oil
- 1 cup water
- Heat oil in a wide pan. When it starts to smoke, add the eggplant in two batches, frying until sticky and brown.
- Add salt and pepper, 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. Sauté for a few seconds.
- Meanwhile, mix the soy sauce, vinegar, corn starch sugar, and some salt in a bowl to make the Szechuan sauce.
- Add the sauce to the shallot mixture and cook on medium-high heat until it starts to bubble.
- Add the fried eggplant and mix well until the sauce coats the eggplant.
- Garnish with chopped coriander or cilantro leaves and serve hot with freshly steamed rice, fried rice or noodles.
- Serving Size: 2