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| Chef | |
| Submitted | June 27th 2010 |
| Cuisine | Chinese |
| Category | Main Course |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
2 medium eggplants, trimmed, halved
5 tbs peanut oil
½ bunch coriander leaves, stems and roots, finely sliced
3 spring onions, finely sliced
½ cup peanut oil
6 long red chillies, roughly chopped
10 garlic cloves, roughly chopped
7cm piece ginger, roughly chopped
1 tbs tamari soy sauce
1 tbs Sichuan peppercorns
1 tbs Sichuan peppercorns
3 tbs sea salt flakes
Directions
Cut eggplant into 5cm irregular and same-sized pieces, then sprinkle well with sea salt and spread onto a tray in one layer. Set aside for at least 30 minutes. Rinse well, then drain and pat dry with paper towel.
To make the chilli sauce, heat the oil in a wok until the surface seems to shimmer slightly. Add chillies, garlic and ginger and stir constantly over medium heat for 5 minutes. Reduce heat to low and cook, still stirring, for a further 5 minutes. Remove from the heat, then stir through the tamari.
Dry-roast peppercorns and salt in small heavy-based frying pan until the peppercorns are fragrant and begin to ‘pop’. Remove from the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder. (You can store the mixture in an airtight container).
Heat the peanut oil in a wok until the surface seems to shimmer slightly. Add eggplant and stir-fry over high heat for 3 minutes, stirring occasionally. Reduce heat to medium and stir-fry for a further 5-7 minutes or until eggplant is tender.
Add the chilli sauce to the eggplant and stir-fry for 1 minute. Add the coriander and spring onions, tossing to combine
Transfer to a large serving plate and season with Sichuan pepper and salt. Serve immediately.
To make the chilli sauce, heat the oil in a wok until the surface seems to shimmer slightly. Add chillies, garlic and ginger and stir constantly over medium heat for 5 minutes. Reduce heat to low and cook, still stirring, for a further 5 minutes. Remove from the heat, then stir through the tamari.
Dry-roast peppercorns and salt in small heavy-based frying pan until the peppercorns are fragrant and begin to ‘pop’. Remove from the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder. (You can store the mixture in an airtight container).
Heat the peanut oil in a wok until the surface seems to shimmer slightly. Add eggplant and stir-fry over high heat for 3 minutes, stirring occasionally. Reduce heat to medium and stir-fry for a further 5-7 minutes or until eggplant is tender.
Add the chilli sauce to the eggplant and stir-fry for 1 minute. Add the coriander and spring onions, tossing to combine
Transfer to a large serving plate and season with Sichuan pepper and salt. Serve immediately.
Citation: http://www.masterchef.com.au/stir-fried-eggplant-with-homemade-chilli-sauce.htm