Eggplant cubes: 200 gm

Olive oil: 250 ml

Ginger, chopped: 1 tsp

Garlic, chopped: 1 tsp

Red chilli paste: 1 tsp

Veg stock: 1/2 cup

Cashew nuts, coarsely crushed: 1 tbsp

Spring onions, chopped: 1

Red chilli flakes: 1 tsp

Soy sauce: 1/2 tsp

Sugar: a pinch

White vinegar: 1 tsp

White pepper powder: 1/4 tsp

Salt to taste

Cornflour slurry: 1 tbsp



  1. Slice eggplant & deep fry in olive oil till golden brown.
  2. Remove & keep aside.
  3. Heat a pan, add 1 tbsp olive oil & add ginger, garlic & red chilli paste.
  4. Sauté for a minute & then add veg stock.
  5. Allow a gentle boil to come & tip in the fried eggplant.
  6. Add cashew nuts, spring onion whites & give a good stir.
  7. Add red chilli flakes, soy sauce, sugar, vinegar & white pepper powder.
  8. Sprinkle salt & mix well.
  9. Stir in cornflour slurry & stir till the sauce thickens.
  10. Serve hot with steam rice, sprinkled with spring onion greens.                                                                                                       NOTE: This dish is a perfect blend of spice, sweet, sour & salty. Enjoy!

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