3 cups eggplant cut into 1" wide wedges or cubes
5-6 shallots or pearl onions
1 tsp of minced garlic
1 tsp of red red chilli sauce (Sriracha, Maggi, anything works) or chilli flakes
2 tbsp of soya sauce
1 table spoon of oyster sauce
1 table spoon of dark soy sauce
1 tsp of regular white vinegar
1 tsp of cornflour or corn starch
½ tsp of brown sugar
1 small bunch of shallots
½ tsp of black pepper powder
2 tbsp of sesame oil (Indian gingelly oil) or peanut oil
1 cup water
Heat oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown.
Add salt and pepper to this, drain and set aside
In the same pan, add a few more drops of oil if required and fry the shallots until soft.
To this, add the red chilli sauce (or flakes) and minced garlic. Saute for a few seconds
Meanwhile, mix the soya sauce, vinegar, corn starch, sugar, oyster sauce and some salt in a bowl to make the Szechuan sauce
Add this to the shallot mixture and cook on medium-high heat until it starts to bubble
Tip in the fried eggplant and mix well until the sauce coats the eggplant
Garnish with chopped shallots and serve hot with fried rice or noodles. Goes great even with plain steamed rice.