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Szechuan eggplant salad

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Ingredients for 3 servings:

  • 800 g eggplant(s), cut into cubes
  • 1 chili pepper(s), fresh, red, pitted, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp ginger, finely chopped
  • 1 tbsp cane sugar
  • 1 dl vegetable stock
  • 4 tbsp rice wine
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • some Szechuan pepper, chopped
  • 2 tbsp vegetable oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Briefly fry the eggplant with brown sugar, ginger, garlic cloves, and chili in oil until the eggplant turns brown. Add the vegetable stock, rice wine, soy sauce, and rice vinegar and mix well. Then, cover and simmer for about 5 minutes. Once the eggplant is cooked, sprinkle with some Szechuan peppercorns and serve. This salad tastes wonderful served cold or warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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