Malaysian Schezuan Eggplant, A Beautifully Easy Side Dish

Malaysian Schezuan Eggplant

Well ladies we are at the back end of the cook book shoot, now test cooking other people's recipes to make sure they work.  Let me tell you, this baby works.....It is simply superb.  I am always looking for new ways with eggplant, as it is perhaps my favourite vegetable and this one comes from the Malaya Restaurant in Sydney.  Lets just say, I would be happy to order it any day.  Yum!!!!!  Don't let the fact that it is a professional's recipe put you off, as it's pretty easy to make.  Of course I have amended it slightly to match what I had in the pantry, but it still works beautifully

Malaysian Schezuan Eggplant

2 large eggplants cut into 4cm cubes

2-3 cups of peanut oil for deep frying 

Plus 1 tablespoon of oil

1/4 cup plain flour

2 cloves garlic chopped

2cm/ 1/2 inch ginger grated

2 spring (green) onions cut diagonally into 3cm lengths

1 long red chilli deseeded and finely diced

1/2 cup of raw cashew nuts

1/4 cup soy sauce

1 tablespoon caster ( fine) sugar

1 tablespoon white vinegar

Fill a large pan with 2-3 cups of oil and heat until very hot.

Place eggplant in the clean plastic bag with the flour and shake to coat. 

Tap off excess flour from eggplant and deep fry in oil until golden brown.

Set aside on paper towels 

Meanwhile heat another pan over a high heat and briefly roast cashews ( about 1 minute) set aside.

In the same pan, heat 1 tablespoon of oil and stir fry garlic, ginger, spring onions and chilli until fragrant (1-2 mins)

 Add soy sauce, sugar and vinegar.

Add eggplant and cashews, toss to coat with sauce and heat through for 1 minute.

Serve as a side dish to meat or fish with rice.  And enjoy!!!!

Serves 4 

Ladies if you want to eat restaurant quality food in your own home, that is easy and full of goodness, this recipe is for you.  If you get out of your comfort zone a little, I promise you will be rewarded.

For more fabbo side dishes go here and here

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