Eggplant Szechuan Style
Ingredients
Scale
- ¾ kilo eggplant
- 4 long green onions
- 2 teaspoon hot bean sauce or chilli sauce
- 1 tablespoon soy sauce
- 1 tablespoon calamansi extract
- 1 tablespoon water
- 1 clove garlic, finely chopped
- 2 teaspoon fresh ginger, minced
- 5 tablespoon coconut oil
- ½ cup water
- 1 teaspoon oriental sesame oil
- 1 ½ teaspoon sugar
- 4 tablespoon sesame seed, roasted- golden brown
Instructions
- Cut eggplant into 2 x ½ inches.
- Separate 1 green onion and cut into thin slices. Reserve for garnish
- Cut remaining onion into thin slices and combine with garlic, ginger and hot bean sauce in bowl. Set aside
- Combine ½ cup water, soy sauce, calamansi extract, and sugar in another bowl. Set aside.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
- Add half of the eggplants and cook for 5 minutes. Stir until soft and moist. Drain in colander.
- Repeat the two immediate procedures above for the remaining eggplants.
- Heat the remaining 1 tablespoon coconut oil in skillet.
- Add the onion-garlic mixture and stir for 30 seconds.
- Add the soy sauce-sugar mixture.
- Bring to a boil stirring occasionally until liquid has almost evaporated.
- Add diluted cornstarch. Stir until sauce boils and thickens slightly.
- Stir in sesame oil and add sesame seeds.
- Garnish with reserved onion slices.
Find it online: https://www.thepeachkitchen.com/2012/02/eggplant-szechuan-style/