Step-by-Step Guide to Prepare Perfect Eggplant in Chilli Paste

Hello everybody, welcome to our recipe page. Today I will show you a way to make a special dish, Eggplant in Chilli Paste. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Eggplant in Chilli Paste Recipe. This recipe was clipped out of a magazine. A non-traditional version of chili that I thought was delicious.

You can cook Eggplant in Chilli Paste using 5 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Eggplant in Chilli Paste

1. Prepare of Eggplant.
2. It’s 1 tsp of chilli paste.
3. Prepare of Shallot.
4. You need of Spring onion.
5. Take 1 of little chicken powder.

Place the eggplant over the cooler area of the grill and cover the grill.Spoon the rice into shallow bowls, top with the eggplant and drizzle with the chili sauce.Sprinkle with the basil and serve immediately.When done remove and cut half.

Eggplant in Chilli Paste step by step

1. Wash and cut eggplant into 2 inches. Add water in a pot and steam eggplant for 4 to 5 mins. When done remove and cut half..
2. Add oil in a wok and stir fry minced shallot then add chilli paste. Add chicken powder and just a little water. Let it simmer then add in eggplant. Mix it well then remove and serve.
3. Optional…. Spring onion on top.

Eggplant in Chilli Paste Emie Phils.When done remove and cut half.Add oil in a wok and stir fry minced shallot then add chilli paste..

Add oil in a wok and stir fry minced shallot then add chilli paste.Add chicken powder and just a little water.The bland eggplant must be so flavorful and delicious now, with this soy bean paste sauce. :) So good with rice or porridge.Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat The result is divine: As the sticky red sauce.Brush eggplant slices on both sides with the oil and season with salt and pepper.