1tablespooncornstarch slurry, make up with 1 tsp cornstarch & 2 tsp water
red chili, chopped
Remove the stems of the eggplant and cut into julienne of 4 cm length. Mix it with a tablespoon of salt and leave it for an hour. Wash away the salt thoroughly and squeeze the eggplants to remove excessive water.
Stir fry the chopped onion and garlic with vegetable oil until fragrant. Add the minced meat and stir-fry until it is cooked.
Deep fry the eggplants for 2 minutes. Keep aside.
Add the seasonings, eggplants, and stir-fry until the eggplants are soft.
Sprinkle with spring onion and serve.
Eggplants with garlic sauce
Amount Per Serving (500 g)
Calories 746Calories from Fat 333
% Daily Value*
Total Fat 37g57%
Total Carbohydrates 57g19%
* Percent Daily Values are based on a 2000 calorie diet.