Stir Fried Eggplant in Spicy Chilli Sauce

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Eggplant is my all-time favorite vegetable. There arevariety of ways to cook them. You could make smoked eggplant salad, fried eggplant, eggplant gravy, mashed eggplant curry (North Indian Baigan Bartha) and this one isChinese style. Even though I’ve tried similar style eggplant in Singapore Chinesevegetarian restaurant; I never bothered to try it at home.

But once I saw it demonstrated by Kylie kwong in Masterchef Australia, I immediately noted it down and tried it no sooner I gotall the ingredients. We can call it Ami’s twisted version, because I made smallmodifications in steps as well as ingredients. My DH’s reaction to this dish is“Superb”. Eggplant’s taste is relatively bland that’s why it easily blends withany type to spices or gravy. Fried eggplant has a mild sweetness and when it ismixed with a spicy hot and sour sauce, eggplant absorbs and blends well withthis aromatic tangy sauce. It’s a “must try” for all eggplant lovers like me.How often do you get inspired by cooking shows? Ialways do. Some of my favorite chefs on TV are Michael Smith, Jamie Oliver,Chef Wan (Malaysian), Anna Olson, Nigella Lawson and Laura Calder. These aresome of the other celebrity chef inspired recipe creations in my kitchen.
Michael Smiths Red Bean & Rice StewJamie Olivers Chickpea Soup & Vegetarian SpaghettiNigella Lawsons Pumpkin & Chickpea Soup
Print Recipe hereIngredientsServes 4-6
2 Large EggplantsSalt to taste100ml vegetable oil1 Tbsp chili flakes2 tbsp Soy sauce1 tbsp white vinegar
To make the sauceHandful of coriander leaves5 fresh red chilies1 Onion3 garlic cloves1 large tomatoBlend all of theabove ingredients using food processor
Method


First cut eggplant into thin long strips then into cube size pieces. 


Add plenty of salt,mix well; set it aside in a colander for minimum of 30 minutes. You’ll seewater dripping from eggplant during this time. 


Wash eggplant and pat them dry, using kitchen towel.
Heat oil in a large non-stick pan and once oil hitssmoking point, add eggplant and fry till they are golden brown. Drain eggplantusing slotted spoon, set them aside to dry in kitchen towel.To prepare the sauce, heat remaining oil and fryblended raw ingredients till you get the aroma, and raw smell evaporates. Addsoy sauce, chili flakes and vinegar and mix well to create sauce. Turn off theheat and add fried eggplant to this sauce and mix well.
I served it with rice, next time with pittu (Sri Lankanhandmade couscous made with red rice flour). You can also serve it with bread, noodles,wrap or roti.


PhotographyCheck some of my clicks in Singapore. It’s new sky line and Sentosa island.Singapore is the most Veg friendly city in Southeast Asia.