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!
For the squid and eggplant:
For the chili oil:
Chili Oil:
Squid and Eggplant: