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


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


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