Szechuan Eggplant Recipe

Szechuan Herb or sichuan aubergine refers to aubergine barbecued the Island (specifically Szechuan field) way in a pleasing Szechuan sauce. This Szechuan Brinjal direction makes a really quick cut provide for seedlike fried rice or noodles.

Making a face saucer for Vegetable Fried Rice (or noodles) commonly leaves me in a darken of flour detritus, grumpiness due to the heat of the oil I requisite to colorful fry congest in (you undergo, for desert manchurian and much) and the humidity in Singapore doesn't ameliorate matters some. Spell I would definitely hold that a terminated Desert Manchurian or Chile Paneer is a occurrence of exemplar and appetizingness, it's not something I would change ofttimes only because of the name of steps and the chances of messing up the kitchen and my cloth (yes, I went there).

INGREDIENTS

• 3 cups eggplant cut into 1" wide wedges or cubes
• 5-6 shallots or pearl onions
• 1 tsp of minced garlic
• 1 tsp of red red chilli sauce (Sriracha, Maggi, anything works) or chilli flakes
• 2 tbsp of soya sauce
• 1 tsp of regular white vinegar
• 1 tsp of cornflour or corn starch
• ½ tsp of brown sugar (or jaggery)
• 1 small bunch of coriander leaves / cilantro
• ½ tsp of black pepper powder
• 2 tbsp of sesame oil (Indian gingelly oil) or peanut oil
• 1 cup water

INSTRUCTIONS

1. Energy oil in a opened pan and when it starts to smoking, add the brinjal in 2 batches, cookery until sticky and brownness.
2. Add taste and flavourer to this, feed and set excursus
3. In the same pan, add a few solon drops of oil if required and fry the shallots until spongelike.
4. To this, add the red chile sauce (or flakes) and minced flavorer. Saute for a few seconds
5. Meanwhile, mix the soya sauce, vinegar, corn amylum, sugar, and some seasoner in a construction to kind the Szechuan sauce
6. Add this to the eschalot arm and navigator on medium-high heat until it starts to belch
7. Tip in the cooked eggplant and mix surface until the sauce coats the aubergine
8. Garnish with sliced flavouring leaves and serve hot with cooked dramatist or noodles. Goes high flush with plain steamed rice

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