Chinese Sticky Spicy Garlic Eggplant

Chinese Sticky Spicy Garlic Eggplant

Honouring popular demand of this Asian Eggplant recipe, I find this recipe easily replicable – BUT the most important thing here is to note that you will need a cast iron Wok and a high flame. I understand most domestic kitchens do not have this available. So it is my sincere recommendation, that one invests in a wok and a mobile high flame that can be stored away when not required BUT becomes crucial for all Asian cooking. Please do not try to cook Asian food in Non Stick pans!

Here’s the recipe peeps! Enjoy it and cook away! πŸ‘©πŸ»β€πŸ³βœ¨πŸ†πŸŒΆ

Ingredients –

6-7 dried whole red chilies
1 whole garlic peeled
1.5 tbsp soya sauce
2 tbsp rice wine vinegar


1. Slit the eggplant into four quarters keeping the crown intact OR cut the long aubergines into fingers
2. Heat the Oil and deep fry the eggplants. Keep aside
3. Slice the garlic cloves into thin chips and golden fry
4. De-seed and soak the red chilies in hot water for 15 mins. Blend into a paste
5. In a bowl add the chili paste, soya sauce, vinegar and mix well to make the base sauce
6. Heat the wok, add the eggplants, add the sauce, then add the cornstarch, salt and pepper
7. Add the garlic chips and toss and shut the flame
8. Serve in a bowl and top with julienned spring onion greens


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