Recipe

Szechuan-style chilli eggplant

Stir-fried eggplant dressed with a delicious Szechuan-style chilli sauce

  • 25 mins preparation
  • Serves 6
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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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