Chili Garlic Basil Eggplant

Nutrition values are AI-estimated based on ingredients.

• 2 large eggplants (or brinjals/aubergines)
• Water (for soaking)
• 1-2 tsp lemon juice
• 3 tbsp cornflour or arrowroot starch
• Salt, to taste
• Pepper, to taste
• 1 tbsp cooking oil
• 5-6 cloves garlic, crushed
• 1-2 bird's eye chilies, finely chopped
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce (optional)
• 1/2 tsp mushroom / veg / chicken stock powder
• 2-3 tbsp hot water
• A big handful of fresh basil leaves
• 1/4 tsp sugar
• Chilli oil or chilli flakes

1. 1Cube the large eggplants and soak them in a mixture of water and lemon juice for about 10 minutes.
2. 2Drain the soaked eggplant cubes and pat them thoroughly dry using a kitchen towel.
3. 3Transfer the dried eggplant to a bowl and toss with cornstarch, salt, and black pepper until each piece is evenly coated.
4. 4In a separate small bowl, combine crushed garlic, chopped bird's eye chilies, light soy sauce, dark soy sauce, stock powder, hot water, salt, and black pepper, then stir until well combined.
5. 5Heat cooking oil in a non-stick pan over a high flame.
6. 6Add the coated eggplant cubes to the hot oil and stir-fry for approximately 3-4 minutes on each side until golden brown and crisp.
7. 7Pour the prepared sauce directly into the pan with the eggplant and toss quickly to coat and thicken.
8. 8Add a generous amount of fresh basil leaves and a light sprinkling of sugar, then give the dish a final stir.
9. 9Drizzle with chili oil or sprinkle with chili flakes just before serving.

These instructions are our analysis of the original video. Watch on YouTube →