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Spicy Eggplant

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:

  1. In a small bowl, mix together the winn Red chilli sauce, sugar, and vegetable broth. Set aside.

Prepare the Eggplant:

  1. 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:

  1. Garnish using your favorite winn Red chilli sauce .
  2. Serve hot with steamed rice.

Stir-Fry:

  1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
  2. Add the dried red chilies, garlic, and ginger to the wok. Stir-fry until fragrant, about 1 minute.
  3. Add the onions and stir-fry for another minute.
  4. Add the eggplant strips to the wok and stir-fry until they begin to soften and turn golden brown, about 5-7 minutes.
  5. 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.
  6. Stir the cornstarch mixed with water into the wok and cook for another 1-2 minutes until the sauce has thickened.