Eggplant with Chilli Sauce

Eggplant is one of my favorite vegetable. It's versatile to cook with other dishes. This dish can be an appetizer or have it with steam rice. Eggplant with chilli sauce is famous in Chengdu, China. That's were you can fine different kinds of chilli. If you cannot find the pickled chilli paste you can make it yourself. Soak the whole fresh chillies in salted water for 1 month. Drain from the liquid and blitz in a food processor with vegetable oil.







Eggplant with Chilli Sauce

800g eggplant (aubergine)
vegetable oil, for deep-frying
2 tsp pickled red chilli paste
1 tsp grated Ginger
1 tsp crushed Garlic
2 spring onions, chopped
1 tbsp Shaoxing rice wine
200ml chicken or pork stock
1 tsp light soy sauce
1 tbsp vinegar
5 tsp sugar, or to taste
½ tsp salt
½ tsp chicken bouillon powder
3 tsp cornstarch
½ tsp chilli oil, or to taste



1. Remove the skin from the eggplants and cut the flesh into even chunks about 5cm x 1.5cm x 1.5cm.

2. Heat the oil in a large pan or wok and deep-fry the eggplant until soft and golden. Remove with a slotted spoon and drain on kitchen paper. Set aside.

3. Drain and discard all but 1 tablespoon of oil from the pan. Add the chilli paste, ginger, garlic and 1 tablespoon of the chopped spring onion - stir-fry for 30 seconds.

4. Pour in the wine and stock, bring to the boil and reduce for 2-3 minutes. Return the eggplant to the sauce.

5. Season with soy sauce, vinegar, sugar, salt and chicken bouillon powder - cook for a couple of minutes. Taste for sweetness - you might like to add an extra spoonful of sugar. The sauce should be sweet and tangy.

6. Dissolve the cornstarch in 2 tablespoons of water and add to the sauce. Stir until thickened over a moderate heat. Season with chilli oil.

7. Serve garnished with remaining chopped spring onion or coriander leaves.

make pickled red chilli paste by soaking whole fresh chillies in salted water for 1 month. Drain from the liquid and blitz in a food processor with vegetable oil.