Szechuan-style chilli fried eggplant with vinegar dressing

ingredients

• Szechuan-style chilli fried eggplant

  • 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 teaspoon chilli bean sauce

method

• • 1

    In a large frying pan, heat vegetable oil on high. Cook eggplant in batches for 5-6 minutes until golden brown. Drain on a paper towel.

  • 2

    For the dressing: In a small bowl, combine all ingredients.

  • 3

    Place eggplant on a serving plate. Pour over dressing, top with chilli and serve.