Spicy Eggplant
Spicy Eggplant Recipe is a bold, flavorful dish made with tender eggplant stir-fried in Winn Red Chilli Sauce with garlic, ginger, and dried chilies.
Ingredients
For the Sauce:
2 tablespoons Winn Red Chilli sauce (adjust to taste)
1 tablespoon sugar
1/2 cup vegetable broth
1 tablespoon cornstarch mixed with 2 tablespoons water
For the Stir-fry:
2 medium eggplants cut into 2-inch long strips
3 tablespoons vegetable oil
4-5 cloves garlic, minced
1 tablespoon ginger, minced
4-5 dried red chilies, cut into halves
1/2 cup onions, chopped
Instructions
PREPARE THE SAUCE:
- In a small bowl, mix together the Winn Red Chilli sauce, sugar, and vegetable broth. Set aside.
PREPARE THE EGGPLANT:
- Sprinkle the eggplant strips with salt and let them sit for 15-20 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
SERVE:
- Garnish using your favorite Winn Red Chilli sauce .
- Serve hot with steamed rice.
STIR-FRY:
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the dried red chilies, garlic, and ginger to the wok. Stir-fry until fragrant, about 1 minute.
- Add the onions and stir-fry for another minute.
- Add the eggplant strips to the wok and stir-fry until they begin to soften and turn golden brown, about 5-7 minutes.
- Pour in the prepared sauce and gently stir to coat the eggplant. Bring the mixture to a simmer and let it cook for about 5-7 minutes, allowing the eggplant to absorb the flavors.
- Stir the cornstarch mixed with water into the wok and cook for another 1-2 minutes until the sauce has thickened.
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