the Breville Test Kitchen

Asian-Style Chili Eggplant

Name: Asian-Style Chili Eggplant
Cook time: 1200 s
Total time: 2400 s
Yield: Serves 2
Ingredients: ⅓ cup (80 ml) vegetable oil; 2 small eggplants - about (700g), cut into large pieces; 2 shallots - peeled; 1 long red chili - cut into large pieces; 20 g piece fresh ginger - peeled; 4 cloves garlic - peeled; 2 green onions - cut into thirds; 2 tbsp sambal oelek; 1 tsp dark soy sauce; ½ tsp kosher salt; 1 tbsp sesame oil; 2 large eggs; Crushed red pepper flakes - to serve; Sea salt - to season

The sleek, contoured eggplant…a dream to eat but sometimes baffling to chop. The Breville Food Processor satisfyingly dices it into perfect cubes and then finely chops the fragrant chili, ginger and garlic to roast with. Topped with a fried egg, this makes an easy brunch, lunch or simple supper.

the Paradice™ 9

+1 more appliance

Shop

40 mins total time

20 mins active time

Easy

Serves 2

Ingredients

Measurements:

⅓ cup (80 ml) vegetable oil
2 small eggplants
about (700g), cut into large pieces
2 shallots
peeled
1 long red chili
cut into large pieces
20 g piece fresh ginger
peeled
4 cloves garlic
peeled
2 green onions
cut into thirds
2 tbsp sambal oelek
1 tsp dark soy sauce
½ tsp kosher salt
1 tbsp sesame oil
2 large eggs
Crushed red pepper flakes
to serve
Sea salt
to season

Instructions

1
To preheat the oven, insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 220°C, for 38 minutes and press Start.
Tip: Recipe has been optimized for the Smart Oven Air Fryer Pro.
2
Once preheated, place a large cast iron skillet or Dutch oven in the oven with the vegetable oil and heat for 10 minutes. Meanwhile, continue to the next step.
3
Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the eggplants. Remove and set aside.
Tip: Use the red dicing cleaner to push through any eggplant caught in the dicing grid.
4
After the skillet has heated for 10 minutes, carefully add the eggplants and stir. Roast for 10 minutes. Meanwhile, continue to the next step.
5
Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the shallots, chili, ginger and garlic and process until finely chopped, scraping down the side occasionally. Remove and set aside.
6
Assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the bowl and slice the green onions. Remove and set aside.
7
After the eggplant has cooked for 10 minutes, add the aromatic mixture and stir to combine. Return to the oven and roast for a further 15 minutes. Add the sambal oelek, soy sauce, salt and about two-thirds of the green onions and roast for a further 3 minutes.
8
Just before serving, place a frying pan over medium heat. Add the sesame oil and fry the eggs.
9
Spoon the eggplant mixture into each serving bowl and top with a fried egg. Sprinkle with sea salt, the remaining green onion and pepper flakes. Serve with rice, if desired.

Asian-Style Chili Eggplant

the Paradice™ 9

+1 more appliance

Shop

40 mins total time

20 mins active time

Easy

Serves 2

Ingredients

Measurements:

⅓ cup (80 ml) vegetable oil
2 small eggplants
about (700g), cut into large pieces
2 shallots
peeled
1 long red chili
cut into large pieces
20 g piece fresh ginger
peeled
4 cloves garlic
peeled
2 green onions
cut into thirds
2 tbsp sambal oelek
1 tsp dark soy sauce
½ tsp kosher salt
1 tbsp sesame oil
2 large eggs
Crushed red pepper flakes
to serve
Sea salt
to season

Instructions

To preheat the oven, insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 220°C, for 38 minutes and press Start.

Tip: Recipe has been optimized for the Smart Oven Air Fryer Pro.

Once preheated, place a large cast iron skillet or Dutch oven in the oven with the vegetable oil and heat for 10 minutes. Meanwhile, continue to the next step.

Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the eggplants. Remove and set aside.

Tip: Use the red dicing cleaner to push through any eggplant caught in the dicing grid.

After the skillet has heated for 10 minutes, carefully add the eggplants and stir. Roast for 10 minutes. Meanwhile, continue to the next step.

Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the shallots, chili, ginger and garlic and process until finely chopped, scraping down the side occasionally. Remove and set aside.

Assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the bowl and slice the green onions. Remove and set aside.

After the eggplant has cooked for 10 minutes, add the aromatic mixture and stir to combine. Return to the oven and roast for a further 15 minutes. Add the sambal oelek, soy sauce, salt and about two-thirds of the green onions and roast for a further 3 minutes.

Just before serving, place a frying pan over medium heat. Add the sesame oil and fry the eggs.

Spoon the eggplant mixture into each serving bowl and top with a fried egg. Sprinkle with sea salt, the remaining green onion and pepper flakes. Serve with rice, if desired.