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Eggplant Stir Fry

Simple quick eggplant Stir Fry with basic sauces and spices.


1 kilo 200 gms eggplant

Wash well, chop into cubes.

Add salt to it and shallow fry using minimum oil.


8 cloves of garlic finely chopped

1 and 1/2 inch ginger finely chopped

6 to 8 finely chopped green chillies

5 spring onions

1 tbsp apple cider vinegar or any other white vinegar

1 red chilli chopped or 1 red pepper



1 tbsp soya sauce

1 tbsp Schezwan chutney/ sauce

1 tbsp tomato ketchup


1 and 1/2 tsp fennel seeds ( saunf)

1 and 1/2 tsp dried basil leaves

Grind to a powder the fennel seeds and the dry basil leaves together.


Finely Chop the onion bulbs of the spring onion . Finely chop the greens of the spring onion and keep aside. Add oil to a pan saute the finely chopped green chillies, ginger and garlic lightly. Add the finely chopped onion bulbs and salute lightly. Add the ground fennel seeds and dried basil leaves powder. Add the sauces and the apple cider vinegar. Mix well. Add the fried eggplant pieces and mix well. Cook for a minute. Lastly add the greens of the spring onion and the red peppers.

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