Spicy Fragrant Eggplant
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Spicy Fragrant Eggplant
Recipe by Louis Tikaram
Ingredients
2 eggplants, cut into large dice
2 cups Squeaky Gate extra virgin olive oil
4 garlic cloves, finely chopped
6 long red chilies, deseeded and chopped
3 tsp finely grated ginger
100 ml chicken stock
100 ml Shaoxing wine
75 ml Chinkiang black vinegar
30 g caster sugar
2 tsp sea salt
1 tbsp cornstarch
Method
Heat the oil in a wok over medium-high heat. Add the eggplant in batches and deep-fry until golden and just tender. Drain well on absorbent paper, leaving 2 tablespoons of oil in the wok.
Add the chili, garlic, and ginger to the wok, and stir-fry until fragrant.
Return the fried eggplant to the wok. Add the chicken stock, Shaoxing wine, black vinegar, sugar, and salt. Reduce the heat to medium and simmer until the liquid is absorbed, about 8 minutes.
In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the eggplant mixture and stir to thicken.
Serve the spicy fragrant eggplant in a nice big bowl and garnish with chopped green shallots.
