From https://www.cookingandme.com/szechuan-eggplant-sichuan-eggplant-recipe/
Ingredients
500 grams eggplant (cut into 1″ wide wedges or cubes)
6 shallots (or pearl onions)
2 tsp. minced garlic
2 tsp. chilli sauce (red red, Sriracha, Maggi, anything works or chilli flakes)
4 tbsp. soya sauce
2 tsp. white vinegar (regular)
2 tsp. cornflour (or corn starch)
1 tsp. brown sugar (or jaggery)
1 bunch coriander leaves (/ cilantro)
1 tsp. black pepper (powder)
4 Tbsp. sesame oil (Indian gingelly oil or peanut oil)
2 cups water
Directions
- Heat the oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown.
- Add salt and pepper to this, drain, and set aside
- In the same pan, more oil if required and fry the shallots until soft
- To this, add the red chilli sauce (or flakes) and minced garlic. Saute for a few seconds
- Meanwhile, mix the soya sauce, vinegar, corn starch, sugar, and some salt in a bowl to make the Szechuan sauce
- Add this to the shallot mixture and cook on medium-high heat until it starts to bubble
- Tip in the fried eggplant and mix well until the sauce coats the eggplant
- Garnish with chopped coriander leaves and serve hot with fried rice or noodles. Goes great even with plain steamed rice
Notes
- You can coat the eggplant in some plain flour or rice flour before frying, for a more crisp coating around it
- You can also deep fry the eggplant instead of pan-frying
- Don’t skimp on the pepper. To make an even more authentic version, use szechuan pepper powder
- Adjust the heat to your preference, I generally don’t make it too spicy
- If you don’t have coriander leaves in hand, you can also use spring onions to garnish, or even toasted sesame seeds
- You can use spring onions or regular purple onions (scallions, green onions) instead of the shallots too, for a different flavour
- Use the Asian eggplant for best results. They are long and purple. If not available where you live, use the regular fat eggplant or smaller purple Indian brinjal