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Tuesday, September 28, 2010

Chinese Aubergines(Eggplant/Brinjal)

This recipe has always turned out mouth wateringly delicious. Of course, one must enjoy aubergines in the first place!

Can be served with plain steamed rice or ginger fried rice or stir fried noodles.


1 large Aubergine ( or 200 Gms. chinese eggplants) cut into cubes.
2 inch piece of ginger (minced)
8-10 cloves of garlic (minced)


1/2 cup Soya Sauce ( equal parts of dark and light soya sauce)

2 tablespoons coconut vinegar (or any white vinegar)

2 tablespoons rice wine (optional)

1 tablespoon sugar

Combine in a small pan ,bring to a boil and simmer for one minute.


Heat oil in a wok.

Stir fry onions,capsicum and aubergines one by one.Remove and keep aside on a plate.

Fry garlic and then ginger.

Add finely chopped green or red chillies if you desire.

Mix corn flour and water in a small bowl and pour into the wok. Simmer . Add the vegetables whilst stirring simultaneously
till it thickens.

Add the sauce and mix well.

If the sauce becomes too thick, add stir in some water.

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