{"id":2772,"date":"2024-01-09T12:27:08","date_gmt":"2024-01-09T01:27:08","guid":{"rendered":"https:\/\/blog.panicola.com\/?p=2772"},"modified":"2024-01-09T12:27:38","modified_gmt":"2024-01-09T01:27:38","slug":"szechuan-eggplant","status":"publish","type":"post","link":"https:\/\/blog.panicola.com\/?p=2772","title":{"rendered":"Szechuan Eggplant"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">From https:\/\/www.cookingandme.com\/szechuan-eggplant-sichuan-eggplant-recipe\/<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">500 grams eggplant (cut into 1&#8243; wide wedges or cubes)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6&nbsp;shallots (or pearl onions)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2&nbsp;tsp. minced garlic<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2&nbsp;tsp. chilli sauce (red red, Sriracha, Maggi, anything works or chilli flakes)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4&nbsp;tbsp. soya sauce<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2&nbsp;tsp. white vinegar (regular)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2&nbsp;tsp. cornflour (or corn starch)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1&nbsp;tsp. brown sugar (or jaggery)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1&nbsp;bunch coriander leaves (\/ cilantro)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1&nbsp;tsp. black pepper (powder)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4&nbsp;Tbsp. sesame oil (Indian gingelly oil or peanut oil)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 cups water<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Directions<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Heat the oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown.<\/li>\n\n\n\n<li>Add salt and pepper to this, drain, and set aside<\/li>\n\n\n\n<li>In the same pan, more oil if required and fry the shallots until soft<\/li>\n\n\n\n<li>To this, add the red chilli sauce (or flakes) and minced garlic. Saute for a few seconds<\/li>\n\n\n\n<li>Meanwhile, mix the soya sauce, vinegar, corn starch, sugar, and some salt in a bowl to make the Szechuan sauce<\/li>\n\n\n\n<li>Add this to the shallot mixture and cook on medium-high heat until it starts to bubble<\/li>\n\n\n\n<li>Tip in the fried eggplant and mix well until the sauce coats the eggplant<\/li>\n\n\n\n<li>Garnish with chopped coriander leaves and serve hot with fried rice or noodles. Goes great even with plain steamed rice<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Notes<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>You can coat the eggplant in some plain flour or rice flour before frying, for a more crisp coating around it<\/li>\n\n\n\n<li>You can also deep fry the eggplant instead of pan-frying<\/li>\n\n\n\n<li>Don\u2019t skimp on the pepper. To make an even more authentic version, use szechuan pepper powder<\/li>\n\n\n\n<li>Adjust the heat to your preference, I generally don\u2019t make it too spicy<\/li>\n\n\n\n<li>If you don\u2019t have coriander leaves in hand, you can also use spring onions to garnish, or even toasted sesame seeds<\/li>\n\n\n\n<li>You can use spring onions or regular purple onions (scallions, green onions) instead of the shallots too, for a different flavour<\/li>\n\n\n\n<li>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<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>From https:\/\/www.cookingandme.com\/szechuan-eggplant-sichuan-eggplant-recipe\/ Ingredients 500 grams eggplant (cut into 1&#8243; wide wedges or cubes) 6&nbsp;shallots (or pearl onions) 2&nbsp;tsp. minced garlic 2&nbsp;tsp. chilli sauce (red red, Sriracha, Maggi, anything works or chilli flakes) 4&nbsp;tbsp. soya sauce 2&nbsp;tsp. white vinegar (regular) 2&nbsp;tsp. cornflour (or corn starch) 1&nbsp;tsp. brown sugar (or jaggery) 1&nbsp;bunch coriander leaves (\/ cilantro) 1&nbsp;tsp. &hellip; <a href=\"https:\/\/blog.panicola.com\/?p=2772\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Szechuan Eggplant<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-2772","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/2772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2772"}],"version-history":[{"count":1,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/2772\/revisions"}],"predecessor-version":[{"id":2773,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/2772\/revisions\/2773"}],"wp:attachment":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}