This is probably my favourite go-to crowd pleaser when I need a shared plate that wows. Crispy, Vegan, Spicy, Sweet! It just ticks so many boxes! Inspired by an incredible Sichuan Eggplant dish I had at a top-tier restaurant, this version ups the spice level and features a light, airy tempura-style batter that coats the melt-in-your-mouth eggplant. Trust me – once you make this you’re going to want to save this as one of your go-to special dinner recipes!

Recipe by: Dan Dumbrell

Serves: 5-6

Ingredients

Fried Eggplant

• 2 eggplants
• 1 Tbsp salt
• 1/2 cup flour
• 1/2 cup tapioca flour
• 1 tsp salt
• 3/4 cup soda water (cold)

Sweet and Spicy Sauce

• 8 dried chillis
• 1-2 birds eye chillis
• 1 Tbsp minced garlic
• 2 tsp minced ginger
• 2 tsp Sichuan peppercorn powder
• 3 Tbsp rice vinegar
• 2 Tbsp soy sauce
• 1/2 cup sugar
• 1/2 cup water
• To garnish: red chilli (sliced), spring onions (greens, sliced), coriander leaves, crushed peanuts

Method

1. Cut the eggplant into thick round slices then quarter each slice. Place the cut eggplant in a colander, toss with the salt and leave for 30 mins.
2. To make the sweet and spicy sauce, combine all the ingredients in a saucepan and gently simmer for 20-30 mins or until a thick sauce forms. Set aside.
3. Heat oil in wok until 200C | 400F. To make the batter, whisk together the flour, tapioca flour, salt and soda water. The batter should be runny but thick enough to coat the eggplant, so adjust with more/less soda water as required. Pat the eggplant slightly dry then dip into the batter and add to the oil. Fry for about 5 mins or until the outside is starting to turn golden brown, then remove from oil and place on paper towels to drain excess oil.
4. Add the fried eggplant to a large mixing bowl, then pour over the sauce and toss to coat. Add to a serving plate, then top with garnishes of choice. Devour while crispy and hot!