Sichuan Eggplant
An Original Recipe by Not Quite Nigella
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500g/1 pound or about 6-7 skinny Japanese eggplants
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Oil for frying
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1 inch piece of ginger, peeled
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2 golden eschallots, peeled
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2 cloves garlic
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1-2 teaspoons sichuan red peppercorns
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1 large red chilli, sliced
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4 tablespoons shaoxing cooking wine
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2 tablespoons white sugar
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1 tablespoon dark soy sauce
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drizzle of sesame oil
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fresh coriander and boiled rice to serve
Step 1 - Slice the eggplant into two inch pieces and then quarter these lengthwise. Finely chop the ginger and eschallots and set aside. In a bowl, mix the shaoxing cooking wine, sugar and dark soy sauce and stir.
Step 2 - Heat a frypan or wok on medium to high heat and add 2 tablespoons of oil. Fry the eggplant in two batches until they are caramelised and set aside on a plate.
Step 3 - Add a little more oil to the pan and then fry the chopped eschallots and ginger until golden, then add the garlic and Sichuan peppercorns (try one teaspoon of peppercorns at first unless you like things really spicy!) and cook for a minute or two. Place the eggplant back into the pan along with the sliced red chilli and the sauce. Cook for another 5 minutes or so until the eggplant is soft and creamy. Drizzle with sesame oil and add fresh coriander on top.