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August 1, 2010 / amyjmcintosh

Stir-fried eggplant with homemade chilli sauce


I felt instantly inspired when I saw culinary legend, Kylie Kwong whip up this fiery eggplant and chilli stir fry on Masterchef.

Kylie Kwong's stir-fried eggplant with homemade chilli sauce

Apologies for the dodgy photo. Certainly not one of my better efforts!

Being an avid chilli lover, I knew this recipe had my name written all over it. But be warned, it’s bloody hot, and not for the faint-hearted. I’m talking six long red chillies with seeds included (and a few extras thrown in for good measure). Apart from the copious amount of chilli, what I loved about this dish is the tingly numbness that the Sichuan peppercorns left in my mouth. It was reminiscent of some of the spicy dishes our local Chinese restaurant used to dish up when I was a kid.

As for the eggplant (or aubergine, as you may know it), it has the perfect texture to carry this dish. Allow plenty of time for degorging the eggplant. This process involves salting and then rinsing the sliced fruit (I always thought it was a vegie!) to draw out the bitter taste. Eggplant is capable of absorbing large amounts of cooking fats and sauces, but the salting process will reduce the amount of oil absorbed.

I’m opposed to the overuse of salt in cooking as it masks the true flavour of the ingredients, so I would recommend reducing the amount of sea salt from 3 tbs to 1.5.

Paul and I ate this with rice, but I think Chinese purists would advice eating it as part of a banquet. Eat your hearts out. Here’s the recipe for Kylie Kwong’s eggplant with homemade chilli sauce.

One Comment

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  1. Faye / Aug 3 2010 12:10 pm

    This looks lovely, Aim. xxx

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