Szechuan-style chilli eggplant
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.