There are two types of people in this world. One who loves eggplant and another who despises it. I am a person who falls into the category of people who love every dish with eggplant. I love the meaty texture of the eggplant as well as how it absorbs all the beautiful, fragrant sauce. This Sunday, while roaming through my grocery store, I come across a wonderful, shiny eggplant that caught my fancy. While I bought several of them with all the other vegetables, I was in deep thought regarding the use. Unfortunately, since my kids fall into the second category, they don’t enjoy any eggplant dishes other than Roasted Eggplant Mash/Baingan Ka Bharta or Baingan Bhaja/ Eggplant Bengali Style.
Why Did I Make Eggplants in Spicy Garlic Sauce?
I’m not sure if it’s psychological or what, but I was a little down today and wanted to eat something spicy and yummy. Since I had done meal preparation the other day and Malai Kofta/ Restaurant Style Malai Kofta was there for lunch, I thought I would make something for myself. Eggplant in Spicy Garlic Sauce was my top idea and I thought I would air fry to crisp my eggplants. Since I didn’t want an elaborate cooking process I mixed a few sauces together, and threw in some red pepper flakes. The following are the steps to make this dish. Firstly, in a heated pan add a few drops of oil, chopped garlic, ginger and chillies. When they look translucent, add some corn starch and water mixed sauce. Then, cook till it looks shiny and fragrant. After that, add air-fried eggplant, some walnuts and sesame seeds. Stir-fry crispy eggplant sticks with this sauce to make your ultimate Asian-inspired dish. It is just amazing how flavorful and delicious they are. With sticky rice or any white rice/brown rice combo, this dish tastes just out of the world.
What Type of Eggplant is Needed for This Recipe?
Look for fresh, shiny eggplants. They could be English eggplants or the big ones, it doesn’t matter. I prefer to cut them into sticks before frying or air frying. Seedless young and soft eggplants will be awesome as well.
Tips for Preparing Eggplants to Soak Less Oil
I have always seen my mom using this technique. Firstly, cut the eggplants into your desired shape and then mix them with some salt. Leave them on a colander for about 30 minutes. The eggplants will release most of their moisture this way. Washing the eggplant depends on your personal preference after this. I just tap the salt off with a paper towel. I promise this way your eggplant will absorb less oil and will be more crispy.
