Eggplant In Szechuan Garlic Sauce
Garlicky and tender eggplant soaked in a spicy Szechuan sauce is a melt in the mouth kind Chinese vegetarian side.
Servings: 4
Ingredients
- 3 Chineese eggplant sliced to one inch piece
- 3-4 cloves garlic chopped
- 1 piece Ginger chopped
- 2 nos red chillies
- 4-5 tbs Soy sauce adjust to taste
- 2 tbs vineger
- 2 tbs Szechuan or per taste
- 1 tsp spice mix peppercorn, star anise, cinnamon, cloves powdered
- 2 tbs Roasted Peanuts crushed a bit
- 4 tbs olive oil
- 1/2 tsp tamarind sauce ( optional)
Instructions
- Toss sliced Chinese eggplant in corn starch and roast in hot pan in oil, till soft and crisp exterior. Then set it aside.
- In the same pan add some oil – chopped ginger and garlic and whole red chillis.
- Add crushed - peppercorn, star anise, cinnamon, and cloves to the mix and saute for a min.
- Then add in the soy sauce, vinegar and Szechuan sauce and salt and water as need to make a thick paste.
- Add in the roasted eggplant and toss it all together.
- Garnish with toasted some fresh ginger, roasted crushed peanuts and green onions (did not have for my dish☹)