Sticky Garlic and Chilli Eggplant
Chilli crisp is a Chinese chilli oil with fermented soy beans, shallots and Sichuan peppercorns. It can be found at all good Asian grocers. Substitute with red chilli if you prefer.
2 large eggplants 3 teaspoons sesame oil 5 cloves garlic, thinly sliced
1 thumb ginger, peeled and thinly sliced
2 teaspoons cornflour 3 tablespoons soy sauce 1 tablespoon caster sugar
2 teaspoons chilli crisp
(or 1 red chilli, finely diced)
sea salt
TO SERVE
Noodles; steamed green beans; 1 tablespoon sesame seeds, toasted; 1 spring onion, thinly sliced
Cut the stem off the eggplants then cut into 2cm-thick slices. Cut each slice into 3 equal pieces.
Heat 1 teaspoon sesame oil in a large sauté pan over a medium heat. Add half the eggplant and fry on both sides until golden. Remove from pan, add 1 teaspoon sesame oil and remaining eggplant, and fry until golden; remove from pan.
Add remaining sesame oil, garlic and ginger and fry until aromatic and softened.
In a small bowl combine ¼ cup boiling water and cornflour and stir until smooth.
Add soy sauce, caster sugar, chilli crisp and cornflour mixture to sauté pan. Once sticky and bubbling, add the eggplant. Fry for 2-3 minutes or until eggplant is soft and completely coated in sauce. Season with sea salt.
TO SERVE: Divide eggplant between bowls and serve with noodles and steamed greens. Top with toasted sesame seeds and spring onion. SERVES 4