Roasted Chili Eggplant (Shaojiao Qiezi, 烧椒茄子) from Chengdu's Ying Garden
A recipe for roasted chili eggplant (liangban qiezi) from Chengdu's Ying Garden, a garden oasis for local, sustainable, meticulously sourced Sichuan food
Source: The Mala Market
Ingredients
- pound long Asian eggplant
- pound mildly spicy green chili, such as poblano )
- tablespoon minced garlic )
- tablespoons black rice vinegar
- tablespoons canola or other neutral oil
- tablespoons Chinese light soy sauce
- tablespoons green Sichuan pepper oil
- tablespoons oyster sauce
- tablespoon Maggi seasoning sauce
- tablespoon chili oil
- teaspoon sugar
- green onions, green parts only, thinly sliced