Competition Entry

Asian Inspired Eggplant with szechuan pepper

By Kyrstie Barcak
Asian Inspired Eggplant with szechuan pepper
13 votes

Szechuan pepper and lemongrass eggplant

Cuisine :

Chinese

Ingredients :

2 teaspoons szechuan peppercorns
1 teaspoon salt flakes
1/3 cup rice flour
1 small eggplant sliced
1 teaspoon fresh coriander root finely chopped
1 lemongrass talk finely chopped
1 teaspoon galangal finely grated
1 garlic clove finely chopped
2 teaspoons Gluten Free Soy Sauce
2 teaspoons Fish Sauce
juice 1 lime
1 tablespoon coconut oil
1/2 cucumber diced
fresh spring onion to serve
fresh coriander leaves to serve
1 red chilli finely sliced

Cooking Steps :

Add the szechuan pepper and salt to a mortar and pestle and pound until crushed into a powder (not too fine)
Add the salt and pepper to the rice flour and mix well
Coat each side of each of the eggplant slices in the flour
Combine the coriander root, lemongrass, galangal, garlic, soy sauce, fish sauce and lime juice
Add the coconut oil to a warm pan. When the pan is hot and the oil melted, add the eggplant slices.
Cook in batches over medium high heat turning each slice when browned (don't overcook as they will go back into the pan again)
Remove the cooked eggplant slices and set aside
Reduce the heat of the pan to medium and add the lemongrass , galangal, garlic, juice and sauces
When fragrant, add the eggplant back into the pan for a minute to re-heat and soak up the juices in the hot pan. Work quickly then remove the eggplant and serve
Serve topped with diced cucumber, spring onion, fresh coriander and chilli

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