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Szechuan Eggplant Recipe

nags
  • 20 minutes
  • Serves 2

INGREDIENTS

3 cups

eggplant cut into 1" wide wedges or cubes

5

shallots or pearl onions

1 tsp

minced garlic

1 tsp

red red chilli sauce (Sriracha, Maggi, anything works) or chilli flakes

2 tbsp

soya sauce

1 tsp

regular white vinegar

1 tsp

cornflour or corn starch

1/2 tsp

brown sugar (or jaggery)

1

small bunch of coriander leaves / cilantro

1/2 tsp

black pepper powder

2 tbsp

sesame oil (Indian gingelly oil) or peanut oil

1 cup

water