Eggplant with Garlic Sauce

Eggplant with Garlic Sauce

From   Firangi Tadka

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Thai

Key Ingredients:

Even those who don’t like eggplants will simply relish this dish


  • Large eggplant, halved lengthways and cut into thin slices 1
  • Garlic cloves, finely chopped 5 to 6
  • Oil 2 tbsps
  • Ginger, finely sliced 1 inch
  • Spring onions, finely chopped 2
  • Soy sauce 2 tbsps
  • Tomato sauce 2 tsps
  • Sugar 1 tbsp
  • Red chilli sauce 1 tsp
  • Vegetable stock ½ cup
  • Salt to taste
  • Cornflour (optional) 2 tsps
  • Fresh coriander leaves, finely chopped 2 tbsps
  • Fresh basil leaves, finely chopped 1 tbsp


  • Heat oil in a non-stick wok. Add ginger and garlic and saute on high heat for 1 minute. Add onion and saute for 2 minutes.
  • Reduce heat, add eggplant slices and saute till they become soft.
  • Add soy sauce, tomato sauce, sugar, chilli sauce, vegetable stock and salt and cook on high heat for 5 minutes.
  • Mix cornflour in 4 tbsp water in a small bowl and add to the mixture and cook till the sauce thickens.
  • Transfer into a serving bowl, garnish with coriander leaves and basil leaves and serve hot.