Szechuan-style chilli eggplant

Prep 0 h : 0 m
Cook 0 h : 25 m


  • Vegetable oil, for shallow frying

    1 medium eggplant, quartered lengthways, each piece cut into 1cm thick slices

    1 fresh long red chilli, thinly sliced

    For the dressing, mix

    1 tbsp chinese black vinegar

    1 tbsp sesame oil

    1 tbsp brown sugar

    1 tbsp light soy sauce

    1 tbsp peanut oil

    2 tsp chilli bean sauce


  • Heat oil in a large frying pan over high heat. Cook eggplant, in batches, for 5-6 mins or until golden brown. Drain on paper towel.

    Place eggplant on a serving plate. Pour over dressing and top with chilli.