Eggplant in spicy chilli sauce recipe
Eggplant in Spicy Chilli Sauce recipeThis article was published by: Matthew
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Recipe introThis recipe for Eggplant in Spicy Chilli Sauce is a delightful combination of flavors and textures. The tender eggplant is cooked to perfection and then smothered in a mouthwatering spicy chilli sauce. This dish is perfect for those who enjoy a little heat in their meals. The recipe is quick and easy to make, making it a great option for a weeknight dinner.
Keywords: eggplant, spicy, chilli sauce, recipe, flavorful.
Eggplant in spicy chilli sauce recipe details
|1 tbsp||chili paste with garlic|
|2 tbsp||dry sherry|
|2 tbsp||soy sauce|
|125 ml||chicken stock|
|3 tbsp||peanut oil or vegetable oil|
|500 g||eggplant, unpeeled , cut into 2.5 cm chunks|
|3 clove(s)||garlic, minced|
|2 tbsp||firesh ginger, finely chopped|
|4||green onion, including tender tops, finely chopped|
|2 tsp||cider vinegar|
|2 tsp||sesame oil|
InstructionsIn a bowl, stir together the chilli paste, sherry, soy sauce, sugar, vinegar and stock. Set aside.
In a wok over high heat warm the peanut or vegetable oil to coat bottom and sides. Add the eggplant and toss until lightly browned. Add the garlic, ginger and green onions and toss.
Quickly stir the chilli sauce and add to the wok, toss until well coated, about 3 minutes. Reduce the heat, cover and simmer until the eggplant is tender, 10-12 minutes.
Uncover and season with salt. Drizzle with the sesame oil and serve.
ca. 30 min
Grade of difficulty:
Calories per portion:
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