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Sichuan Fried Eggplant

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HistoricFoodie View Drop Down
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    Posted: 23 March 2012 at 06:55
I've had this recipe in my file for years. Don't even remember who gave it to me orginally. But it's a wonderful way to use eggplant.
 
Don't be intimidated by the word "Sichuan." This dish has all the underlying flavors of that cuisine, but not the high heat usually associated with it. If desired, you can kick up the heat by adding a few Thai chilies when you make the sauce, or use a hot version of the chili bean sauce. But I'd advise trying it this way, first.
 
Sichuan Fried Chicken
 
1 medium eggplant, about a pound
2 cups oil
 
for the batter:
 
1 cup flour
1/2 cup salt
1 1/3 cups (approx) water, selzer, or club soda
 
for the sauce:
 
1 tbls peanut oil
2 tbls scallions, finely chopped
1 tbls fresh ginger, finely chopped
2 tsp chili bean sauce
2/3 cup chicken stock
2 tbls Sherry
1 tbls cider vinegar
3 tbls tomato paste
2 tsp sugar
2 tbls soy sauce
1 tsp cornstarch mixed with 1 tsp water
 
Cut eggplant into thin slices. Do not peel.
 
For the batter: Mix the flour, salt, and water in a small bowl. Let sit for 20-30 minutes. Batter will be on the thin side, like a tempura batter.
 
For the sauce: Heat pan until hot and add the oil. Put in the scallions, ginger, and chili bean sauce. Stir fry 30 seconds. Add the stock, Sherry, vinegar, tomatoe paste, sugar, and soy sauce. Cook for 1 minute. Thicken sauce with the cornstarch slurry. Cook another minute and set aside.
 
Heat oil until hot. Dip eggplant slices into batter, letting excess drip off. Deep fry until browned and crisp. Remove from oil and drain on a rack.
 
Arrange eggplant slices on a platter. Pour sauce over them and serve immediately.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 March 2012 at 12:55
Sounds lovely ... I love Eggplant ... Thanks for posting ... There are 6 types of Eggplant and the one this would work fabulously with the one  called " Japonese " as they are small ... It is my fave veggie. I am going to make these ... I shall let u know what the VET thinks !
 
Thanks for posting.
Margi.
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