Sichuan eggplant
Instructions:
- This dish is almost like a relish, and may be served hot or cold with steamed rice and other dishes. The eggplant keeps well in a glass jar in the refrigerator.
- 1 kg (2 lb) eggplant;
- peanut oil for deep-frying;
- 2 teaspoons finely grated ginger;
- 2 teaspoons finely chopped garlic.
- Sauce
- 4 tablespoons dark soy sauce;
- 2 tablespoons Chinese vinegar;
- 1 tablespoon Chinese rice wine or dry sherry;
- 2 tablespoons sugar;
- 1 teaspoon sesame oil;
- 1 teaspoon chilli oil;
- 2 teaspoons chilli sauce.
- Cut the stems off the eggplant and discard. Wash and dry the eggplant well. Cut in half lengthways, then into thick slices. Divide the slices into 5 cm (2 in) lengths.
- Heat some peanut oil in a wok and fry the eggplant in 2 batches on high heat, turning them so they are browned on all sides. Lift out with a slotted spoon and drain on absorbent paper. When all the eggplant pieces have been fried, set them aside to cool. The oil may be strained and used again. Leave about 1 tablespoon of oil in the wok.
- Combine all the sauce ingredients, stirring until the sugar dissolves.
- Heat oil in wok and fry the ginger and garlic, stirring until they are golden. Add the sauce mixture, bring to a boil, then return the eggplant and cook over a high heat, turning the eggplant until most of the sauce is absorbed. Transfer to a serving dish as soon as cooking is completed. Serve warm or cold.