Szechuan Garlic Eggplant
|Eggplant||2 (long purple variety)|
|Black pepper powder||1⁄4 Teaspoon|
|Olive oil||2 Tablespoon|
|Garlic pods||8 , chopped finely and 3 grated|
|Spring onions/Shallots||1⁄2 Cup (8 tbs), chopped|
|Green chillies||3 , slit lengthwise|
|Spicy schewan sauce||5 Tablespoon|
|Soy sauce||1 Tablespoon|
Cut eggplants into 2 inch long pieces. Sprinkle salt and leave for 15 minutes; Then wash the pieces in luke warm water.
Add black pepper powder and toss corn starch on to the eggplant pieces. Mix with hands so that the cornstarch lightly coats the pieces.
Heat 2 tbs olive oil in a skillet. Fry the eggplant pieces until they turn tender and brownish (approx 10 minutes). Remove and keep side.
In the same skillet, add shallots and green chillies and stir fry. Add the schezwan sauce and soy sauce. Add chopped garlic and mix well. Finally add the fried eggplant pieces and mix until the sauces coat the eggplant pieces thoroughly. If you feel the mixture is thin, you can thicken it by adding very little corn flour mixed in warm water.
Garnish with grated garlic.