Szechuan-style chilli fried eggplant with vinegar dressing
For a vegetarian dish that packs a whole lot of punch, you can't go past this Szechuan-style fried eggplant recipe. Serve with sliced chilli and vinegar dressing for a delicious Asian-inspired side dish
- 10 mins preparation
- 15 mins cooking
- Serves 6
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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
- 1In 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.
- 2For the dressing: In a small bowl, combine all ingredients.
- 3Place eggplant on a serving plate. Pour over dressing, top with chilli and serve.
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