Deep fried eggplant pieces tossed in spicy schezwan sauce.
SCHEZWAN STYLE EGGPLANT
Ingredients
3 medium thin long eggplants
2 tbsps oil + for deep-frying
5-7 spring onion with greens
1 medium onion
1 medium red capsicum
8-10 dried red chillies, boiled
1 tbsp finely chopped garlic
2 tbsps hoisin sauce
1 tbsp soy sauce
½ cup vegetable stock
1 tsp cornstarch slurry
1 tsp chilli vinegar
8-10 fresh basil leaves
Method
1. Heat sufficient oil in a kadai.
2. Cut eggplants into big cubes. Roughly chop spring onion with greens. Cut onion in big cubes. Cut red capsicum in small pieces.
3. Gently slide in the eggplant cubes into hot oil and deep-fry till light brown. Drain on absorbent paper.
4. Put dried red chillies into a mixer jar and grind to a fine paste.
5. Heat 2 tbsps oil in a non-stick wok, add garlic and sauté till the garlic turns lightly brown. Add ground paste, hoisin sauce, soy sauce and mix well. Add fried eggplants and ½ cup vegetable stock and mix well.
6. Deep-fry red capsicum pieces in the same hot oil till they become bright in color. Drain on absorbent paper.
7. Add spring onion with greens to the wok and mix well.
8. Add cornstarch slurry and cook till the mixture thickens. Add fried capsicum and mix well.
9. Add chilli vinegar and continue to cook for 3-4 minutes.
10. Deep-fry basil leaves in the same hot oil till crisp. Drain on absorbent paper.
11. Transfer the eggplant curry into a serving platter, garnish with fried basil leaves and serve hot.
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