Roasted Eggplant In Peanut Curry Spiced With Schezwan Sauce Recipe

Ingredients

• 1 Brinjal (Baingan / Eggplant) cut into inch thick small wedges
• 1 tablespoon Peanut Butter (I used the crunchy version)
• 200 ml Coconut milk
• 1 tablespoon Red Chilli sauce
• 1 teaspoon Brown Sugar (Demerara Sugar)
• 2 cloves Garlic finely chopped
• 2 Dry Red Chillies
• 1 teaspoon Sesame (Gingelly) Oil
• Salt to taste

Steps

1. To begin making Roasted Eggplant In Peanut Curry Spiced With Schezwan Sauce Recipe, heat the oil in a heavy bottomed pan on medium heat.
2. Add in the garlic, red chillies, eggplants, salt to taste and saute the eggplants on low heat with the pan covered until soft and tender.
3. In a small bowl, whisk together the peanut butter, Schezwan sauce and coconut milk.
4. Once the eggplants are cooked, pour the peanut butter mixture to the eggplant and gently stir.
5. Turn the heat to high and give the mixture a a 2 to 3 minute boil.
6. Adjust the spice and salt levels to suit your taste.
7. Serve Roasted Eggplant In Peanut Curry Spiced With Schezwan Sauce Recipe with vegetarian hakka noodles.