Roasted Eggplant in Peanut Curry Spiced with Schezwan Sauce Recipe
Description:
Indulge in a delightful twist on traditional eggplant curry with this Roasted Eggplant in Peanut Curry Spiced with Schezwan Sauce. This dish originated from a delicious peanut dipping sauce I created a few years ago, and by adding a touch of fiery Schezwan sauce, it was transformed into something truly extraordinary. The rich, creamy peanut curry perfectly complements the roasted eggplant, and the Schezwan sauce adds an irresistible level of spice. Serve this savory curry alongside vegetarian Hakka noodles, and you’ll experience a comforting, flavorful meal that my family adored β and Iβm sure yours will too!
Cuisine:
Asian
Course:
Main Course
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1, cut into inch-thick small wedges |
| Peanut Butter | 1 tablespoon (I used crunchy peanut butter) |
| Coconut Milk | 200 ml |
| Red Chilli Sauce | 1 tablespoon |
| Brown Sugar (Demerara Sugar) | 1 teaspoon |
| Garlic | 2 cloves, finely chopped |
| Dry Red Chillies | 2 |
| Sesame (Gingelly) Oil | 1 teaspoon |
| Salt | To taste |
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Instructions:
-
SautΓ© the Eggplant: Begin by heating the sesame oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the finely chopped garlic and dry red chillies. SautΓ© for a few seconds until the garlic is aromatic, being careful not to burn it.
-
Cook the Eggplant: Add the cut eggplant wedges and sprinkle some salt to taste. Stir to coat the eggplant in the garlic-infused oil. Cover the pan and cook the eggplant on low heat, allowing it to soften and become tender (about 10-15 minutes). Stir occasionally to ensure even cooking.
-
Prepare the Peanut Curry Sauce: While the eggplant is cooking, take a small bowl and whisk together the peanut butter, red chilli sauce, and coconut milk until smooth. Add the brown sugar and mix well until the sugar dissolves completely.
-
Combine the Sauce with the Eggplant: Once the eggplant is tender, pour the peanut curry sauce over the cooked eggplant. Gently stir to coat the eggplant with the rich, creamy sauce.
-
Boil and Adjust: Increase the heat to high and bring the mixture to a gentle boil. Let it simmer for 2 to 3 minutes, allowing the flavors to meld together. Taste and adjust the spice levels or add more salt if necessary to suit your taste preferences.
-
Serve: Once the curry is well mixed and the sauce has thickened slightly, remove it from the heat. Serve your Roasted Eggplant in Peanut Curry Spiced with Schezwan Sauce with a side of vegetarian Hakka noodles for a complete and satisfying meal.
Tips:
- Adjust the Heat: If you like your curry spicier, feel free to add more Schezwan sauce or extra dry red chillies. You can even add a pinch of chili flakes if you crave an additional kick.
- Vegan Option: To make this dish vegan, simply use a plant-based peanut butter and ensure the coconut milk is dairy-free.
- Add Protein: If you want to make this a more substantial meal, add some tofu or chickpeas to the curry for an extra protein boost.
Nutritional Information (per serving):
- Calories: 350 kcal (approx.)
- Protein: 6g
- Carbohydrates: 15g
- Fat: 30g
- Fiber: 5g
- Sugar: 5g
- Sodium: 400mg
Enjoy this flavorful and satisfying dish as a hearty vegetarian meal that blends the richness of peanuts with the spicy heat of Schezwan sauce, paired perfectly with Hakka noodles!
