Eggplant with spicy garlic sauce | Vegan & Vegetarian Eggplant Recipe | Crispy Sautéed Eggplant


Leave a Reply
  1. 2 x chinese eggplant cut into bite size pieces
    1/2 tsp vinegar
    1/2 tsp salt
    (Let the above mixture stand for approx 15 minutes)
    Scallions, chopped (white part used in cooking – optional; green part used as garnish)
    1 tbsp ginger, grated
    1 tbsp+ garlic, finely chopped
    Finely chopped small green chillies
    4-5 tsp corn starch – divided (approx 1 tbsp used to coat eggplants, the remainder to make slurry)
    1 1/2 tbsp soy sauce
    Chilli flakes to taste (optional)
    Water as needed
    Little bit of sugar
    Sesame seeds for garnish

  2. This recipe is great I messed it up because I didn’t have starch. I used flour as a substitute for the frying which was not so good and I added agave to the sauce instead of starch I added chili garlic sauce for the little peppers and braggs aminos instead of soy sauce and ginger powder instead of fresh. Still good the texture was off so I’ll be sure to plan for this recipe in the future. Thanks💕

  3. I have so many eggplants I don't know what to do. I've roasted whole, sliced but this was just incredible. I could eat it 3 times a day 7 days a week. Use good vinegar and fresh herbs (of course). Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *