Subj : Chilli Braised Eggplant And Celery
To   : All
From : Ben Collver
Date : Wed Aug 07 2024 10:16:14

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilli Braised Eggplant And Celery
 Categories: Chinese, Vegetarian
      Yield: 4 Servings

      2 ts Sichuan peppercorns
      3 md Eggplants (900 g)
           Rapeseed oil; for frying
      2    Celery ribs (300 g); cut at
           -a steep angle into 2 cm
           -pieces, any leaves reserved
      1 ts Fennel seeds
      2 tb Light soy sauce
      2 tb Rice vinegar
      4 tb Lao Gan Ma kohlrabi; peanuts
           -and tofu in chilli oil, or
           -other chilli oil
           Cooked jasmine rice; to
           -serve

  Preparation time: 10 minutes
  Cooking time: 25 minutes

  Note: you'll need a specific type of Lao Gan Ma chilli oil to make
  this, called "kohlrabi, peanuts and tofu in chilli oil". If you use
  another type, add it 1 tb at a time until it tastes just right to you.

  Lightly bash the peppercorns in a mortar–-or skip this step if
  you're happy (as I am) to encounter a feisty little crunch in the
  finished dish. Cut the eggplants in half lengthways, then cut each
  half into four long wedges. You'll be frying them in batches, so get
  a plate and a pair of tongs ready to move them around.

  Put 2 tb of oil in a wide, nonstick pan or pot for which you have a
  lid and set it over a medium to high heat. When the oil is shimmering
  hot, place the wedges of eggplant cut side down in the pan–-as many
  as will fit next to each other–-and cook for 2 to 3 minutes, until
  golden. Turn them over, add another tb of oil, fry the eggplant
  wedges for another 2 minutes, then transfer to the plate. Fry the
  remaining eggplant, adding a little oil each time you add or turn
  them. Don't worry if they're not fully cooked through: they'll be
  braised to softness shortly.

  Put another 2 tb of oil in the pan over a medium heat and, when hot,
  add the celery and pop on the lid. Cook for 5 minutes, tossing
  occasionally, then stir in the Sichuan pepper and fennel seeds, pop
  on the lid again and leave to cook for another 5 minutes.

  Put the eggplants back in the pan, add the soy sauce, vinegar, and
  chilli oil, then gently stir to coat everything in the sauce. Add 5
  tb of water, pop on the lid, turn down the heat to low and leave to
  blip away for 15 minutes, so the flavours mingle. Top with the
  reserved celery leaves, if you have any, and serve with fresh, hot
  jasmine rice.

  Recipe by Meera Sodha

  Recipe FROM: Dinner by Meera Sodha, 2024

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