SPICY EGGPLANT IN CHILLI GARLIC SAUCE

These pan-fried eggplants with Chilli garlic sauce are soft, spicy, slightly sweet and are very delicious! It’ simple to make and does not need gazillion ingredients! Makes a great side Tdish, appetizer or main course over steamed rice!



Watch the video


INGREDIENTS

  • 1 large eggplant, cut it in half, then slice down the center of the quarter to create a wedge (see video)
  • 80 to 100 gram Firm Tofu, pressed
  • 2 to 3 dried chilli, soaked in water to soften then chopped
  • 1/2 inch ginger, minced
  • 3 to 4 cloves garlic, minced
  • 1 cup oyster mushrooms, sliced
  • 2 tablespoon oil, for cooking
  • salt, to taste
  • white pepper, to taste
For the sauce:
  • 5 tablespoon soy sauce
  • 2 tablespoon dark soy sauce
  • 1 1/2 tablespoon rice vinegar
  • 1 teaspoon oyster sauce
  • 1 teaspoon sesame oil
  • 1teaspoon sugar
  • 1/2 Chicken Bouillon (optional)
  • 1 teaspoon cornstarch mix with 1/3 cup water
  • a handful of chopped fresh coriander⁣, for garnish

PREPARATIONS

  1. In a small bowl, combine all the ingredients for the sauce. Stir well until the sugar dissolves. Set aside.
  2. In a pan over medium-high heat, add oil. Fry the eggplant for 2 minutes each side or until golden. Transfer to a plate and set aside.
  1. In the same pan, saute the garlic, ginger and chilli until fragrant. Then add the tofu, eggplant, mushroom. Let it cook for 2 minutes.
  2. Pour in the sauce . Stir and let it cook until the sauce thickens. Finally, garnish with coriander.
  3. Serve immediately. Makes a great side dish, appetizer or main course over steamed rice!

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


Published by thespatulaandwok

I am a wife and a mom to two adorable boys. I split my time between school pick-ups and the kitchen. I am also the cook and photographer behind the Spatula and Wok. I am not a professional chef, but i enjoy experimenting recipes and taking overhead tablescapes of sumptuous home cooking!

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