Eggplant with Garlic Sauce

Eggplant with Garlic Sauce

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Thai

Key Ingredients:

Even those who don’t like eggplants will simply relish this dish

Ingredients

Large eggplant, halved lengthways and cut into thin slices 1
Garlic cloves, finely chopped 5 to 6
Oil 2 tbsps
Ginger, finely sliced 1 inch
Spring onions, finely chopped 2
Soy sauce 2 tbsps
Tomato sauce 2 tsps
Sugar 1 tbsp
Red chilli sauce 1 tsp
Vegetable stock ½ cup
Salt to taste
Cornflour (optional) 2 tsps
Fresh coriander leaves, finely chopped 2 tbsps
Fresh basil leaves, finely chopped 1 tbsp

Methods

Heat oil in a non-stick wok. Add ginger and garlic and saute on high heat for 1 minute. Add onion and saute for 2 minutes.
Reduce heat, add eggplant slices and saute till they become soft.
Add soy sauce, tomato sauce, sugar, chilli sauce, vegetable stock and salt and cook on high heat for 5 minutes.
Mix cornflour in 4 tbsp water in a small bowl and add to the mixture and cook till the sauce thickens.
Transfer into a serving bowl, garnish with coriander leaves and basil leaves and serve hot.

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