Szechuan Mussels and Eggplant

Karen Chan

Ingredients:

105g Safcol Chilean Mussels in Spanish Escabeche sauce
Oil for frying
250g eggplant, cut to 2cm cubes
4 clove garlic, minced
2 slices ginger, minced
½ tsp Szechuan peppercorns
1tbs preserved soybean paste or miso
1tbs Chinese cooking wine
½ tsp Chinese black vinegar
1tsp dark soy
1tbs sugar
½ sesame oil
½ tsp 5 spice
Salt to taste

Garnish

Toasted sesame seeds

Method:

In a hot pan, drizzle some oil and pan fry eggplant until slightly caramelised. Set aside for later.
To the same pan, add ginger and garlic to fry until fragrant. Add peppercorns and soybean paste and fry for a minute.
Gently pour in the wine and then add vinegar, dark soy, sugar, sesame oil, 5 spice and Mussels in sauce and bring it to a boil.
Add prepared eggplant and stir to combine and cook for another minute.
Season to taste.
Garnish with toasted sesame seeds and serve with piping hot rice for a light meal or as a complementary dish at a main meal

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