1

To begin making Roasted Eggplant In Peanut Curry Spiced With Schezwan Sauce Recipe, heat the oil in a heavy bottomed pan on medium heat.

2

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.

3

In a small bowl, whisk together the peanut butter, Schezwan sauce and coconut milk.

4

Once the eggplants are cooked, pour the peanut butter mixture to the eggplant and gently stir.

5

Turn the heat to high and give the mixture a a 2 to 3 minute boil.

6

Adjust the spice and salt levels to suit your taste.

7

Serve Roasted Eggplant In Peanut Curry Spiced With Schezwan Sauce Recipe with vegetarian hakka noodles.

Ingredients

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