This Spicy Asian Eggplant recipe is a remix of Sichuan Eggplant. I love Sichuan Eggplant and I order it anytime I see it offered at a Chinese restaurant. I would make it at home if Sichuan peppers were something that were easily sourced here in T&T.
So no Sichuan peppers, but that’s not going to stop me from making a similar recipe and nor should it stop you.
If you’re like me and love eggplant/baigan then you’re always looking for new ways to prepare it. This is one such way. It’s simple enough and utilizes ingredients that you might already have in your crisper and pantry.
You can serve this up with some noodles or rice. It goes great with stir fried beef as well. Enjoy!
Ingredients
- 2 medium sized eggplants
- 6 cloves of garlic minced
- 2 cloves of garlic whole
- 2 tbsp minced ginger
- 1 scotch bonnet pepper thinly sliced optional* seeds and membrane removed
- 1 bundle of chives
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp red wine vinegar or rice wine vinegar
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp sugar
- 1 tbsp cornstarch
Instructions
- Cut eggplant length-way in half then into quarters, then into 2 inch pieces.
- Thinly slice stalks of chives & cut leaves into 1½ pieces
- Heat vegetable oil in a large frying pan or wok
- Add 2 whole cloves of garlic to hot oil to infuse garlic flavor into the oil
- Fry eggplant pieces for 2 minutes or until golden brown
- Drain fried eggplant on paper towels
- Dissolve cornstarch into ⅓ cup of water and set aside
- Heat Sesame Oil in wok or frying pan
- Add chopped stems of chives, scotch bonnet pepper, minced ginger, minced garlic and eggplant pieces and saute for 2 minutes
- Add red wine vinegar, soy sauce, salt, black pepper and sugar then saute for two minutes
- Add chives
- Add cornstarch mixture
- Saute for 1 minute
Video
Tried this recipe?Let us know how it was!
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