Recipe: Delicious Sweet and sour aubergine
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Before you jump to Sweet and sour aubergine recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be Difficult.
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We hope you got benefit from reading it, now let's go back to sweet and sour aubergine recipe. You can cook sweet and sour aubergine using 14 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Sweet and sour aubergine:
- Provide of large aubergine.
- Provide of onion thinly sliced.
- Take of finely sliced red and green capsicum.
- Get of finely chopped spring onion.
- Prepare of oil.
- Provide of corn flour.
- Provide of ginger garlic paste.
- You need of soy sauce.
- Get of vinegar.
- Take of chilli sauce.
- Provide of sweet chilli sauce.
- Prepare of chilli powder.
- Prepare of water.
- Get of roasted sesame seeds for garnishing.
Steps to make Sweet and sour aubergine:
- Wash the aubergine and cut in strips similar to chips..
- Heat oil in a pan and add aubergine and fry till golden brown ensuring its cooked. Do not over cook. Remove and set aside. Mix corn flour and water and leave aside. Heat little oil in a pan and onion, ginger, garlic and saute for a min. Add in pepper and saute well..
- Add in soy sauce, chilli sauce, vinegar, sweet chilli sauce and cornflour slurry. Cook until it gets thick and glossy. Now add in aubergine and mix well. Cook for further 3 to 4 minutes. Garnish with spring onion and sesame seeds. Serve over rice or with rotli..
Heat the vegetable oil in a deep-fat fryer or a large, deep saucepan until it is hot enough to brown a cube of. Insert the StirAssist into the bowl, add the onion, garlic, aubergines, capers, olives and oil. Aubergines are very versatile and are great cooked in many different Sabrina Ghayour's recipe for sweet and smokey aubergine salad would make the perfect addition to a generous sharing spread. This riff on sweet 'n' sour miso grilled aubergine from Kurobuta, a tiny. These lentils get their unique sweet and sour flavour from tamarind.
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