Eggplant with Garlic Sauce

About Eggplant with Garlic Sauce

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

How to Make Eggplant with Garlic Sauce (Stepwise Photos)

Method

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

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps