Chili Oil Calamari and Eggplant

calamari and eggplant in chili oil

Soft tender calamari with roasted eggplant covered in chili oil. This flavorful oil is a staple of the Szechuan region which gives its mouth-numbing qualities from Szechuan peppercorns.

Chili oil may seem daunting to make at first, but once you understand the key steps, it's a ten minute process that results in an amazing product with robust fragrance, nuttiness and smokiness!

Ingredients

For the squid and eggplant:

For the chili oil:

Directions

Chili Oil:

  1. Grab a small sauce pot and slowly heat 1 cup of oil, until 370F (190C). If it reaches 370F while the rest of the recipe is being prepared, bring down the temperature to the lowest flame possible.
  2. While the oil is heating, mince garlic and ginger and set aside in a heat proof bowl.
  3. Toast star anise, Szechuan peppercorns and corriander in a skillet for 1 minute on low-medium heat, until aromatic.
  4. Grind Szechuan peppercorns and corriander in a mortar and pestle or a spice grinder.
  5. Place all ingredients (except the oil) in heat proof bowl along with your minced garlic and ginger
  6. Make sure the oil reaches around 370F again, and then pour the oil slowly into the bowl. The chilis will sizzle and infuse the flavors into the oil.
  7. Place into a tightly sealed container and keep refrigerated for up to two months.

Squid and Eggplant:

  1. Clean all squid. Take quills out of the main body and peel skin off.
  2. Slice into rings and keep the tentacles intact. Pat down with paper towels to dry and set aside.
  3. Slice eggplant on a bias about 1/2 inch thick. Set Aside.
  4. Chiffonade thai basil. Set aside.
  5. Set skillet to high heat, and after 30 seconds, add 2 Tbsp of oil.
  6. Sear the eggplant flesh side down. Add a dash of salt. Sear 1.5 minutes. Sear on other side for an additional 1.5 minutes. Set eggplant aside.
  7. Clean skillet out with a little water and paper towl. Reheat on high for 1 minute.
  8. Add the other 2 Tbsp of oil and sear the squid. Add a dash of salt. Saute for about 2 minutes, then add the cooked eggplant.
  9. Add 2 Tbsp of chili oil, mix.
  10. Serve into desired plate, and garnish with thai basil.
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