June 12th, 2010


Stir-Fried Eggplant with Homemade Chilli Sauce

How surprised would you be if I told you I try to watch every episode of Australia's Masterchef 2010, especially Friday's masterclass?

Not very surprised? Good.

Then you won't be surprised that I have been lusting over some of the recipes George, Gary and their guest chefs have been presenting every Friday.

Yesterday was especially special, with guest Kylie Kwong. The woman practically buzzes with energy and presents traditional Chinese cooking with modern ideas and techniques. She's the real deal, guys.

When she presented her Stir-Fried Eggplant with Homemade Chilli Sauce, I just had to give it a whirl. As much as I like eggplants, my attempts to cook it well have been utter failures and this was an opportunity to get it right.

So despite a crazy morning, we still scoured the West End markets for the ingredients and I got to work. It's all-in-all a relatively easy recipe, but be prepared to have your whole kitchen fill with gorgeous mouthwatering smells.

Only part I changed was the use of peanut oil (vegetable oil and a few drops of sesame oil) and the tamari soy sauce (regular soy sauce). It's not complicated and absolutely divine!