Braised eggplant with Sichuan pepper and chilli

Name: Braised eggplant with Sichuan pepper and chilli
Cook time: 1 h 30 min
Cuisine: Chinese
Ingredients: 3 medium eggplants, peeled; 2 tbsp sea salt; 4 tbsp peanut oil; 5cm piece ginger, finely sliced; 3 garlic cloves, crushed; 2 tbsp brown sugar; 1/2 cup shao hsing wine; 1/2 cup water; 2 tbsp light soy sauce; 1 tbsp brown rice vinegar; 1 large red chilli, finely chopped; pinch Sichuan pepper and salt; 1 large red chilli, finely sliced on the diagonal (optional)

Kylie Kwong

October 19, 2011

Braised eggplant with Sichuan pepper and chilliSupplied

Time:1-2 hours

This recipes is from Kylie Kwong's new book My China: A Feast For All the Senses, Penguin rrp $79.95.

Ingredients

3 medium eggplants, peeled
2 tbsp sea salt
4 tbsp peanut oil
5cm piece ginger, finely sliced
3 garlic cloves, crushed
2 tbsp brown sugar
1/2 cup shao hsing wine
1/2 cup water
2 tbsp light soy sauce
1 tbsp brown rice vinegar
1 large red chilli, finely chopped
pinch Sichuan pepper and salt
1 large red chilli, finely sliced on the diagonal (optional)

Method

Cut eggplants into 2cm slices, then cut each slice into 2.5cm strips. Sprinkle with salt and place on a tray in a single layer. Set aside for 1 hour. Rinse eggplant in a colander under cold running water, then drain and pat dry with kitchen paper.
Heat oil in a hot wok until surface shimmers slightly. Add ginger, garlic and eggplant and stir-fry for 3 minutes. Add sugar and allow to caramelise for 30 seconds, stirring constantly to prevent eggplant from burning. Add the wine and stir-fry for 1 minute, then add the water and cook for 2 minutes. Add soy sauce, vinegar and chopped chilli and stir-fry for 2 minutes.
Serve immediately, sprinkled with Sichuan pepper and salt, and garnished with sliced chilli, if desired.

The best recipes from Australia's leading chefs straight to your inbox.