If chilli and spice frighten you even just a little, it’s been nice knowing ya and thanks for coming.
This dish not only packs a monster spicy punch, it’ll give you a right hard kickin’ and then flip the bird when it’s done. Unlike blatant angry chilli when it’s solo, all the other ingredients give this such an aromatic lift that you’ll be begging for more even though you have no nasal cavity left and the hairs on your chest are growing quicker than you can say ‘Rapunzel’.
One of the benefits of eggplant (and one that I’ve berated for literally decades) is it’s sponge like qualities, meaning all this sexy hot sauce is going to get soaked right on up in there.
Tame the chilli back if you want but you may as well just go and eat fairy floss instead.
2 eggplants diced into chunky cubes
1 onion, diced
1 tablespoon each of sesame oil and vegetable oil
3 garlic cloves – chopped
1 inch ginger, peeled and diced
1 tablespoon sambal oelek
1 tablespoon hot chilli sauce
½ teaspoon chilli flakes
3 tablespoons brown sugar
1 tablespoon pomegranate molasses
¼ cup tamari sauce (or soy)
200 gms crushed tinned tomatoes (freeze the rest)
2 tablespoons rice wine vinegar
2 tablespoons sesame seeds
½ cup water
Spring onions, Thai basil and sesame seeds to garnish
Whisk together sugar, all the chilli stuff, pomegranate molasses, tamari, tomatoes, vinegar and water – set aside.
In a wok, fry eggplant in sesame and vegetable oil – remembering that these eggies are like sponges so work quickly. Set aside.
Fry onion, garlic and ginger in a touch more sesame oil and when they start to get a bit sexy after 2 minutes, pour in sauce and sesame seeds. When this starts to come to a boil reduce heat and add in eggplant. Let it sit for about ten minutes to soak in all that goodness then serve with your garnishes and a side dish of Hail Mary’s because this WILL blow your socks off.