I love eggplants/aubergines though it’s not a favoured vegetable in my household. Here I tried the Indian-chinese way with this hot n sour stir-fry. The egg-plants gave the dish a nice creamy texture. Its really easy to prepare; you can adjust the chilli to suit your taste.
You need –
- Aubergine – 300 grams,
- Red capsicum – 1 large, cut into sticks
- Onion – 1 medium, sliced
- Green chili – 2 or to taste
- Garlic – 2 pods, minced
- Ginger – minced 1 tablespoon
- Dark soy – 3 tablespoons
- Tomato ketchup – 2 teaspoons
- Thai chili Sauce – 1 tablespoon
- Vinegar – 2 teaspoons
- Corn flour – 1 teaspoon
- Sesame oil – 1 tablespoon or as required
- Salt and pepper to taste
- Spring onions – to garnish
How to –
Cut the aubergine into sticks and soak them in cold water and set aside. In a separate bowl mix the soy, tomato sauce, chili sauce, vinegar and whisk till combined. Mix the cornflour in 3 tablespoons water. set aside.
Heat a heavy bottom pan and add the oil. Once the oil has heated through tip the ginger-garlic, green chilies and cooks till fragrant. Add the onion and cook till soft. Add the aubergine and bell pepper and cook took till they are soft.
Add the sauce, cornflour and mix well till the veggies are well coated with sauce. Sauté for about a minute or 2. Turn the heat off. Garnish with chopped spring onions and serve with rice.