Eggplant Szechwan Style

Ingredients:
500 gm Eggplant
Oil for deep frying
1 tbsp Garlic chopped
1/2 tbsp Ginger chopped
1 tsp Celery chopped
1 Green Chilly sliced
1 tbsp Chilly paste
2 tbsp Soya Sauce
1/2 tbsp Vinegar
Salt to taste
1/4 tsp Ajinomoto (optional)
1/4 cup stock
1/2 tbsp roasted sesame powder (optional)
1/4 cup Spring Onions chopped

Method:

• Cut eggplant into thumb size pieces. Wash and marinate with 1/2 tbsp salt for 1/2 an hour and then squeeze out the water.
• Heat oil and deep fry the eggplant pieces until soft. Drain. Remove oil. (for a healthier version of this dish I usually omit deep frying part and stir fry eggplant in a non-stick pan with very little amount of oil).
• Heat 1 tbsp oil in a non-stick pan and stir fry the garlic, ginger, green chilly, celery and then the chilly paste. Stir for a few seconds and then add soya sauce, salt, ajinomoto and stock. Bring to a boil and add the eggplant. Cook until sauce has dried. Add vinegar and sesame powder, stir until heated through. Sprinkle spring onion and mix. Serve hot.