Spicy Sichuan eggplant
15 Jun
This has got to be one of my favorite eggplant dishes, whenever I go to a Sichuan (Szechwan, Szechuan) restaurant, which is not very often.
I had a craving for this specific dish the other day and remembered that I had bookmarked this recipe from the lovely folks at Choosey Beggars a while ago. I included a handful of chilies, as well as extra spicy sauce, which was way to spicy for my liking. It’s been adjusted in the recipe below, so feel free to add more if you want more of a kick! The color is also darker than I’d like, because I went a little crazy with the dark soy sauce. OOPS.
For some reason, I expected this dish to be super complex, but it’s actually super easy to make! It actually tasted even better on the next day, so feel free to make extra to enjoy for a couple of days.
