The dish has authentic flavor of Sichuan-style food, which uses chili bean sauce frequently in cooking. However, following the original recipe turned out too spicy for the taste of my family. So I reduced the chili and chili bean paste used in this dish.
Though I do not feel completely comfortable to eat spicy food on hot days. However, in Singapore it is hot all the year round. So, in order to bring in some new and strange flavor to our meals, particularly with spicy foods, I often choose to cook them on cool days, normally after the a long chain of days with heavy rain. The weather does have some effects on what kind of food I feel like eating for the day.
Ingredients (serves 4)
- 1 tbs chili bean paste (or sambal if chili bean paste is not available)
- 2 tbs soy sauce
- 1 tbs rice wine vinegar
- 1/2 tsp sugar
- 500g eggplant, cubed
- 1 onion, cut into thin wedges
- 1/2 large fresh chili, seeded, sliced diagonally
- 1 garlic cloves, crushed
- Fresh cilantro, chopped
- 1 tbs vegetable oil, to stir-fry
- Combine chili bean paste, soy sauce, rice wine vinegar and sugar in a small bowl, stir well to dissolve the sugar.
- Place 1/2 tbs oil onto a frying pan over high heat, add half the eggplant and cook, stirring constantly for 2-3 minutes. Remove and repeart with the remaining eggplant. Then remove all the eggplant from the pan.
- Add just a little oil, then onion, chili ang garlic into the pan, cook for 1-2 minutes. Return the eggplant to the pan, add the sauce and cook for about 4-5 minutes, stirring occasionally.
- Remove from the heat and stir in the cilantro.