Chilli Garlic Eggplant

Deep fried brinjal strips served in a garlic flavoured sauce This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Long Brinjals, Garlic
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Chilli Garlic Eggplant

  • 2-3 Long Brinjals
  • 1 teaspoon Garlic
  • 20-25 cloves Garlic chopped
  • 3 Red Chillies
  • 2 tablespoons Oil
  • 3 tablespoons Refined flour (maida)
  • 2 tablespoons Cornflour/ corn starch
  • to taste Salt
  • 4 tablespoons Red chilli sauce
  • 4 tablespoons Tomato ketchup


  1. Heat sufficient oil in a kadai. Cut the eggplants into one and a half inch long fingers and keep them soaked in water for fifteen minutes.
  2. Drain well and keep them in a bowl. Add refined flour, two tablespoons cornflour, salt, red chilli powder and mix well. Slide them into hot oil, in small batches, and deep-fry till golden. Drain on absorbent paper and set aside.
  3. Heat two tablespoons oil in a non-stick pan. Add garlic and sauté. Chop red chillies and add and continue to sauté for half a minute. Add red chilli sauce and tomato ketchup and mix. Add two tablespoons water and mix well.
  4. Mix two teaspoons cornflour with one-fourth cup of water and mix and add it to the sauce. Add salt and mix and cook till the sauce thickens. Add the fried eggplants and mix.
  5. Serve hot with fried rice or noodles.

Nutrition Info

Calories 850
Carbohydrates 64.4
Protein 9.7
Fat 61.5
Other Fiber Niacin- 3mg