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Home    Recipes    Chinese    Aubergine in Hot Garlic Sauce

Aubergine in Hot Garlic Sauce

Aubergine/Eggplant in a predominantly garlicy sauce
Recipe By : Niru Gupta
Type: Chinese Serving: 4 Cooking Time: 30 minutes


  • Baingan (Aubergine/Eggplant), diced small 250 g
  • Oil for deep frying
  • Onions, sliced cup
  • Safed Til (Sesame seeds), roasted      2 tsp
  • Garlic, chopped fine         3 tbsp
  • Whole red peppers         2-3
  • Spring onion leaves chopped fine for garnish
  • Mix together for sauce:
  • Cornflour 2 tbsp
  • Salt 1 tsp or to taste
  • Vinegar cup
  • Soya sauce 1 tsp
  • Water 1 cup


  • Grind the til, garlic and whole red peppers together.
  • Heat the oil and fry baingans over high heat, till, cooked but still hold their shape.

  • Heat 2 tbsp of the oil in a wok and add the onions, stir over high heat till a little soft.

  • Add the garlic paste and stir-fry till fat separates.

  • Add the sauce mixture and stir over low heat till cooked (becomes translucent and a little darker).

  • Mix in the baingan, simmer and serve garnished with the greens.

  • Currently 5/5 Stars.
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Current Rating 5/5 (1 votes)
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