Sichuan Eggplant in Spicy Chilli Garlic Sauce Recipe
The Chinese Eggplant in Spicy Chilli Garlic Sauce Recipe is one dish that is extremely quick to make that can be served along with an Chinese Vegetable Fried Rice or Vegetable Hakka Noodles. The eggplants, when roasted absorbs the spices from Schezwan sauce along with ginger and garlic making it flavorful and delicious.
Prepare to embark on a culinary journey through the heart of Sichuan province with our Sichuan Eggplant in Spicy Chilli Garlic Sauce recipe. This exquisite dish perfectly captures the essence of Sichuan cuisine, known for its bold, fiery flavors and the masterful use of spices. The Sichuan Eggplant in Spicy Chilli Garlic Sauce Recipe is one dish that is extremely quick to make that can be served along with an Chinese Vegetable Fried Rice or Vegetable Hakka Noodles.
If you are looking for more Eggplant recipes here are some:
- 1 Brinjal (Baingan / Eggplant) , cut into 1 inch wedges
- 4 Stalks Spring Onion (Bulb & Greens) , chopped along with leaves
- 4 cloves Garlic , finely chopped
- 2 inch Ginger , finely chopped
- 1 Orange Bell pepper (Capsicum) , sliced into wedges
- 2 teaspoons Corn flour
- 1 teaspoon Dark soy sauce
- 4 teaspoons Schezwan sauce
- 2 teaspoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce)
- Salt , to taste
- Oil , for cooking
How to make Sichuan Eggplant in Spicy Chilli Garlic Sauce Recipe
To begin making the Eggplant in Chilli Garlic Sauce Recipe, we will first get all the ingredient ready.
Our first step is to roast the eggplant until they are soft. To do this, into a wok, heat 2 teaspoons of oil on medium heat. Add the cut ginger, garlic, spring onions, bell pepper and eggplants, sprinkle salt and stir fry for a couple of minutes. After a couple of minutes, turn the heat to low, cover the pan and simmer until the eggplants are tender and roasted.
Once you notice that the eggplants are almost ready, we will get our sauce ready.
To make the sauce, into a bowl, add the corn flour and 3/4 cup of water and whisk well to combine. Add the remaining sauces to the corn flour mixture and whisk well with a fork, until the mixture get a rich color. Keep aside.
Note: the above sauce mixture has a lot of sauce, so check the salt and adjust to suit your taste.
Note: You will know the eggplant is cooked through when you press it with a spoon it almost gets mashed
Once the eggplant is cooked through, add the sauce to the eggplant and turn the heat to medium heat. Keep stirring gently, until the sauce thickens. After the sauce thickens, adjust the consistency of the sauce, by adding water is required. Once again check the salt and spice levels and adjust it to suit your taste.
Simmer for another couple of minutes and turn off the heat and serve.