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Spicy Chinese Eggplant
- 4 eggplant cut into wide wedges
- 5 shallots, finely sliced
- 1 tsp garlic, minced
- 1 tsp red chilli sauce
- 2 tbsp soya sauce
- 1 tsp molasses
- 1 tsp white vinegar
- 1 tsp corn flour
- 1/2 tsp Demerara sugar
- 2 tbsp sesame oil
- 1/2 cup Clover Krush Orange juice
- 1/2 cup water
- 1 small bunch of coriander leaves
- Black pepper to taste
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Heat oil in a large pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown. Add salt and pepper to this, drain and set aside
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In the same pan, add a few more drops of oil if required and fry the shallots until soft. To this, add the red chilli sauce and minced garlic and sauté until soft
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Meanwhile, mix the soya sauce, molasses, vinegar, corn flour, sugar, orange Juice and water to make the spicy sauce
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Add this to the shallot mixture and cook on medium-high heat until it starts to bubble and reduce by half.
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Tip in the fried eggplant and mix well until the sauce coats the eggplant. Season with black pepper to taste.
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Garnish with chopped coriander leaves, toasted sesame seeds and serve hot with rice.