Chinese Chilli Eggplant
Fried eggplant wedges smothered in a thick, hot, sweet and salty sauce
Ingredients
- 500 g small eggplants quartered
- 3-4 large mildly hot red chilli peppers de-seeded and cut into thin strips
- 3 tsps cornflour
- 3 cloves of garlic finely minced
- 1 inch piece of ginger finely minced
- 3-4 bird’s eye chillies chopped
- 1/8 of 1 ghost pepper finely minced
- 2 + 1 tbsps of peanut oil
- 2 tbsps dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp fish sauce optional
- salt
Instructions
- Soak the eggplant wedges in a bowl of lightly salted water for 15-20 minutes making sure that they are submerged.
- After 20 minutes, drain the eggplants and dry on kitchen towels.
- Put the wedges in a bowl and sprinkle the cornflour over, mixing lightly with your hands to make sure that all the pieces are well coated.
- Heat 1 tablespoon of oil (at a time) in a non stick skillet on medium-high heat and fry the eggplants (in 2 batches) till they are well browned and cooked. Remove and set aside.
- Heat the remaining 1 tsp of oil in the same pan on low heat and fry the strips of red chilli pepper for a couple of minutes till slightly soft. Put in the minced garlic and ginger and fry for 20 seconds taking care not to burn them.
- Add the rest of the chopped chillies and fry quickly for a few seconds. Pour in the sauces and bring to a simmer.
Notes
Adapted from www.omnivorescookbook.com