How to make Chilli Garlic Eggplant -
Deep fried brinjal strips served in a garlic flavoured sauce
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Long Brinjals (लम्बे बैंगन), Garlic (लहसुन)
Cuisine : Fusion
Course : Main Course Vegetarian
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For more recipes related to Chilli Garlic Eggplant checkout Eggplant Chilli Garlic, Sichuan Eggplant With Black Bean Sauce, Ratatouille, Stir Fried Brinjals and Mushrooms . You can also find more Main Course Vegetarian recipes like Chhole Peanut Tamatar Sabzi - SK Khazana Crushed Tender Jackfruit Spicy Vegetable and Potato Bake
Chilli Garlic Eggplant Recipe Card
Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chilli Garlic Eggplant Recipe
Long Brinjals 2-3
Garlic 1 teaspoon
Garlic chopped 20-25 cloves
Red Chillies 3
Oil 2 tablespoons
Refined flour (maida) 3 tablespoons
Cornflour/ corn starch 2 tablespoons
Salt to taste
Red chilli sauce 4 tablespoons
Tomato ketchup 4 tablespoons
Method
Step 1
Heat sufficient oil in a kadai. Cut the eggplants into one and a half inch long fingers and keep them soaked in water for fifteen minutes.
Step 2
Drain well and keep them in a bowl. Add refined flour, two tablespoons cornflour, salt, red chilli powder and mix well. Slide them into hot oil, in small batches, and deep-fry till golden. Drain on absorbent paper and set aside.
Step 3
Heat two tablespoons oil in a non-stick pan. Add garlic and sauté. Chop red chillies and add and continue to sauté for half a minute. Add red chilli sauce and tomato ketchup and mix. Add two tablespoons water and mix well.
Step 4
Mix two teaspoons cornflour with one-fourth cup of water and mix and add it to the sauce. Add salt and mix and cook till the sauce thickens. Add the fried eggplants and mix.
Step 5
Serve hot with fried rice or noodles.
Nutrition Info
Calories : 850 Kcal
Carbohydrates : 64.4 gm
Protein : 9.7 gm
Fat : 61.5 gm
Other : Niacin- 3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
