Name: Szechuan-style chilli eggplant
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: vegetable oil, for shallow frying; 1 medium eggplant, quartered lengthways, cut into 1cm slices; 1 fresh long red chilli, thinly sliced; Dressing; 1 tablespoon chinese black vinegar; 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1 tablespoon light soy sauce; 1 tablespoon peanut oil; 2 teaspoons chilli bean sauce

Ingredients

vegetable oil, for shallow frying

1 medium eggplant, quartered lengthways, cut into 1cm slices

1 fresh long red chilli, thinly sliced

Dressing

1 tablespoon chinese black vinegar

1 tablespoon sesame oil

1 tablespoon brown sugar

1 tablespoon light soy sauce

1 tablespoon peanut oil

2 teaspoons chilli bean sauce

Method

1.Heat oil in a large frying pan over high heat. Cook eggplant, in batches, for 5-6 minutes or until golden brown. Drain on paper towel.

2.Make dressing.

3.Place eggplant on a serving plate. Pour over dressing and top with chilli.

Dressing

4.Combine all ingredients in a small bowl.

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