Eggplant in Chilli Paste. - ½ tsp Shrimp paste (optional). Directions. - Roast/toast the eggplant slices until it starts to become brownish; set aside. - Heat enough frying oil; sauté the ground spices until fragrant. Add in water, bay leaf, lime leaves, sugar, ginger & galangal.
The eggplant in this recipe becomes so juicy and succulent, and absorbs all that wonderful sauce.
A non-traditional version of chili that I thought was delicious.
You can adjust the amount of spiciness to your taste.
You can have Eggplant in Chilli Paste using 5 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Eggplant in Chilli Paste
- Prepare of Eggplant.
- It's 1 tsp of chilli paste.
- You need of Shallot.
- It's of Spring onion.
- It's 1 of little chicken powder.
I prefer mine mild to moderately spicy. Add cayenne, red pepper flakes, or hot sauce if you prefer. Sichuan eggplant stir fry, or yú xiāng eggplant (鱼香茄子), is one of those under-appreciated real-deal Sichuan dishes that deserves more attention. It contains soy sauce, Chinkiang vinegar, sugar, fermented spicy bean paste (dòubànjiàng), chili peppers, and a great amount of fresh garlic, ginger.
Eggplant in Chilli Paste instructions
- Wash and cut eggplant into 2 inches. Add water in a pot and steam eggplant for 4 to 5 mins. When done remove and cut half..
- Add oil in a wok and stir fry minced shallot then add chilli paste. Add chicken powder and just a little water. Let it simmer then add in eggplant. Mix it well then remove and serve.
- Optional.... Spring onion on top.
Eggplant cooked Sichuan-style with plenty of garlic, ginger, scallions, and lots of heat! Perfect for all you fire eaters out there. Are eggplants showing up in your local markets yet? They are here, and guest author Garrett has tossed together a classic Chinese dish. Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender.
