Chilli Garlic Eggplant Deep fried brinjal strips served in a garlic flavoured sauce This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 19 Dec 2014 in Recipes Course 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 Method 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. 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. 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. 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. Serve hot with fried rice or noodles. Nutrition Info Calories 850 Carbohydrates 64.4 Protein 9.7 Fat 61.5 Other Fiber Niacin- 3mg #Cornflour/ corn starch #Garlic #Oil #Red chilli sauce #Refined flour (maida) #Salt #Tomato ketchup Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article