Eggplant, Chopped Vegetables, Cottage Cheese, Cornflour, Oil, Garlic, Ginger, Onion, Oyster Sauce, Rice Wine, Chilli, Vinegar, Sichuan Pepper, Tomato Ketchup, Stock, Spring Onion.
Begin by stuffing the eggplant with a mixture of chopped vegetables and cottage cheese. Ensure the eggplant is well-filled to enhance the flavors and textures of the dish.
Dip the stuffed eggplant in dry cornflour to create a crispy outer layer when fried. Heat oil in a pan and deep fry the coated eggplant until golden brown and crispy. Set aside.
In a wok, heat oil and add minced garlic, ginger, and chopped onion. Stir-fry until aromatic. Add oyster sauce, rice wine, red chilli, vinegar, and Sichuan pepper. Mix well to combine the flavors.
Pour in the stock to the wok and adjust the seasoning according to your taste preferences. To thicken the sauce, add a touch of cornflour mixed with water, stirring continuously until the sauce reaches the desired consistency.
Add the fried eggplant to the prepared Schezwan sauce in the wok. Toss the eggplant well to ensure it is fully coated with the flavorful sauce. Finish by sprinkling chopped spring onions for added freshness and color.
Transfer the Stuffed Eggplant with Schezwan Sauce to a serving dish. Garnish with additional spring onions for presentation. Serve hot as a delightful appetizer or main course with steamed rice or noodles.
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