Fragrant Eggplant Glazed In Red Vinegar - Cuisine Magazine - From New Zealand to the World
This dish exploits eggplant's porous texture and slightly bitter tones to deliver a punchy and fragrant salad. It is a hat tip to my travels in Southeast Asia,
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Ingredients
- 4 large eggplants
- 2 teaspoons fine salt
- 100ml sweet soy sauce (I use ABC brand)
- 50ml reduced-salt soy sauce
- 100ml red rice or red wine vinegar
- 100g caster sugar
- 50g black bean and chilli oil (I use Lao Gan Ma brand)
- 1 tablespoon finely grated ginger
- 2 garlic cloves, finely grated
- 1 teaspoon Sichuan pepper, crushed
- 100ml canola oil
- 1 fresh red chilli (approx 7cm long)
- 100g coriander
- 4 spring onions
- 60g crispy shallots
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