Roasted Eggplant In Peanut Curry Spiced With Schezwan Sauce Recipe
Eggplant wedges in creamy coconut based gravy with peanut butter and Sichuan sauce
Roasted Eggplant in Peanut Curry was a dish that came out of the peanut dipping sauce that I had made a few years back. To give a spice notch up to this curry I added the off the shelf schezwan sauce and the result was absolutely delicious. Serve Roasted Eggplant In Peanut Curry Spiced With Schezwan Sauce Recipe with vegetarian hakka noodles and my family loved it, so will yours!
If you like this serving, you can similarly try more combination of this curry with
1 large eggplant, cut into inch thick small wedges
1 tablespoon of peanut butter, I used the crunchy version
200 ml of coconut milk
1 tablespoon of Schezwan sauce
a teaspoon of brown sugar
2 cloves garlic, finely chopped
2 dry red chillies
1 teaspoon of sesame oil for cooking
salt to taste
- 1 Eggplant (Brinjal) , cut into inch thick small wedges
- 1 tablespoon Peanut Butter , (I used the crunchy version)
- 200 ml Coconut milk
- 1 tablespoon Red Chilli sauce (Sichuan Sauce)
- 1 teaspoon Brown Sugar (Demerara Sugar)
- 2 cloves Garlic , finely chopped
- 2 Dry red chillies
- 1 teaspoon Sesame oil
- Salt , to taste
Directions for Roasted Eggplant In Peanut Curry Spiced With Schezwan Sauce Recipe
To begin making Roasted Eggplant In Peanut Curry Spiced With Schezwan Sauce Recipe, heat the oil in a heavy bottomed pan on medium heat.
Add in the garlic, red chillies, eggplants, salt to taste and saute the eggplants on low heat with the pan covered until soft and tender.
In a small bowl, whisk together the peanut butter, Schezwan sauce and coconut milk.
Once the eggplants are cooked, pour the peanut butter mixture to the eggplant and gently stir.
Turn the heat to high and give the mixture a a 2 to 3 minute boil.
Adjust the spice and salt levels to suit your taste.
Serve Roasted Eggplant In Peanut Curry Spiced With Schezwan Sauce Recipe with vegetarian hakka noodles.
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