Steamed Eggplant with Sichuan Chilli Relish - Chef Recipe by Shu Liu

Ingredients

4 young, purple Lebanese eggplant
4 cloves of garlic
1/2 bunch spring onion
Small cut of ginger
2 Tbs crushed peanuts
3 green chilli or capsicum

Sauce:

2 Tbs light soy sauce
2 Tbs Chinese vinegar
2 tsp sugar
1 green chilli, chopped
Chopped spring onion
Chopped coriander
Crushed garlic
Finely diced ginger
5 Tbs vegetable oil
3 tsp Chinese five-spice powder
1 tsp white pepper
1 tsp Sichuan pepper (optional)

Method

Steam eggplant in a steamer over boiling water for 15 minutes. Cut open in the middle and spread to reveal the flesh.

Mix all sauce ingredients together in a bowl.

Heat vegetable oil in a saucepan over medium heat up to 250 C.

Pour the sauce into the hot oil and set aside for 20 minutes.

Top eggplant with sauce mix. Garnish with coriander and thinly sliced chilli or capsicum.

Recipe provided by Shu Restaurant