Chinese Braised Spicy Eggplant
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Chinese Braised Spicy Eggplant
Recipe by Louis Tikaram
Ingredients:
2 Long Eggplants
1 teaspoon salt
3 cloves garlic, sliced
2 red chillis, seeds removed and sliced
3 tablespoon olive oil
1/2 cup cornstarch
4 green onions chopped
To make the Sauce
2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon oyster sauce
2 tablespoons of water
2 teaspoon cornstarch
METHOD
Cut the eggplants into large, long chunks, thumb size.
Place in a larger bowl then add 1 teaspoon salt and cover with water.
Soak the eggplant for around 10 minutes to reduce the bitterness and help the cooking process.
Drain completely then dust all over in cornstarch.
Heat a large fry pan and add the oil over a medium heat then add the eggplant. Continue frying for 5 to 6 minutes until the eggplant becomes golden, add the garlic, cook for another minute then add the red chilli.
Flip the eggplant and cook the other side to really caramelize and create a beautiful crust.
In a small mixing bowl combine all the sauce ingredients and whisk well to combine then add straight to the fry pan.
Let the sauce sizzle and reduce then toss and stir the eggplant so it is completely covered, cook for another 2 minutes then transfer to a serving plate and garnish with chopped green onion.
