How to make Stir Fried Aubergine -
Unusually delicious aubergine.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Long aubergine, Red capsicum (लाल शिमला मिर्च )
Cuisine : Chinese
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Yin Yan Bean Curd Soya Methi Aloo Gobhi Manchurian Urad Dal Soya Keema
Stir Fried Aubergine Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Stir Fried Aubergine Recipe
Long aubergine 2
Red capsicum seeded, sliced 1 medium
Salt to taste
Cornflour/ corn starch 3 tablespoons
Soy sauce 1 tablespoon
Red capsicum seeded and sliced 1 medium
Oil 3 tablespoons
Spring onions roughly chopped 4-5
Garlic chopped 10-12 cloves
Oyster sauce 1 tablespoon
Red chilli sauce 1 1/2 teaspoons
Sugar 1 teaspoon
Method
Step 1
Peel and cut the aubergines into batons. Soak them in water for fifteen minutes. Drain and place them in a bowl.
Step 2
Sprinkle salt, two tablespoons cornflour and soy sauce and mix. Remove seeds and slice red capsicum.
Step 3
Heat oil in a wok and stir fry the aubergine batons on high heat till browned. Take the remaining cornflour in a bowl, add half a cup of water and blend.
Step 4
Add spring onions and garlic to the wok and stir-fry. Add oyster sauce, chilli sauce, sugar and two tablespoons of water and stir fry. Add red capsicum and stir. Add the blended cornflour and cook for a minute or two.
Step 5
Serve hot.
Nutrition Info
Calories : 572 Kcal
Carbohydrates : 27.3 gm
Protein : 5.2 gm
Fat : 49.2 gm
Other : Fiber- 18.1gm
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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.
