Ingredients:
Eggplants (Brinjals) – 2, medium
For the Garlic Sauce:
Tomato Puree – 1/2 cup
Red Chilli Sauce – 1/2 tsp
Vinegar – 1/2 tsp
Soya Sauce – 1 tblsp
A pinch of Sugar
Garlic Paste – 1/2 tsp
Onion Paste – 1/2 tblsp
Tomato Sauce – 1 tblsp
Oil as required
Salt as per taste
White Pepper – little
Star Anise – a small piece
Cinnamon Powder – 1/8 tsp
Clove Powder – 1/8 tsp
Method:
1. Cut the eggplants into squares and soak in cold water for 10 minutes.
2. Mix together the white pepper, star anise, cinnamon and clove powders.
3. Heat 1 tblsp of oil in a pan.
4. Fry the onion and garlic pastes.
5. Add the tomato puree, tomato sauce, chilli sauce, soya sauce, vinegar, sugar, salt and the mixed spice powder.
6. Add some water and simmer.
7. Drain the eggplants, wipe dry and deep fry in oil.
8. Add to the sauce and allow to thicken.
9. Serve hot.
