Eggplant in Spicy Chilly Garlic Sauce

0 Review

(Provide your rating)

Prep time: 00:10 HR
Cook time: 00:10 HR


Serves: 4

A unique sauce recipe that is savory, sweet and temptingly spicy - Laila’s special blend of chilli and garlic makes for a very delectable eggplant dish!


  • 2 tablespoons cooking oil
  • 3 small eggplants, washed, dried and cut into long strips
  • 1 ½ tablespoons Laila’s Chilli Garlic sauce
  • 1/2 inch peeled and finely minced fresh ginger
  • 1 chopped green onion
  • 1 tablespoon soy sauce
  • 1 tablespoon black vinegar (or any other cooking vinegar)
  • 1/2 teaspoon sugar


In a wok or  frying pan over high heat, add 1 tablespoon of the cooking oil and use to coat the wok. Add eggplant in a single layer. Cook for 2 minutes and flip over each piece so that they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color,  the skin should wrinkle up and the flesh should get soft.

Push eggplant to the side in the wok. Add 1 tablespoon cooking oil. To this, add the ginger and green onion. Stir in the chilli garlic sauce. Saute for 1-2 minutes. Now combine the eggplant and the sauce, saute for a minute.

Add the soy sauce, vinegar and sugar. Combine  well.

Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.

Serve hot with rice or any accompaniment of your choice.