Eggplant with spicy garlic sauce | Vegan & Vegetarian Eggplant Recipe | Crispy Sautéed Eggplant

2 x chinese eggplant cut into bite size pieces 1/2 tsp vinegar 1/2 tsp salt (Let the above mixture stand for approx 15 minutes) Scallions, chopped (white part used in cooking - optional; green part used as garnish) 1 tbsp ginger, grated 1 tbsp+ garlic, finely chopped Finely chopped small green chillies 4-5 tsp corn starch - divided (approx 1 tbsp used to coat eggplants, the remainder to make slurry) 1 1/2 tbsp soy sauce Chilli flakes to taste (optional) Water as needed Little bit of sugar Sesame seeds for garnish

This is delicious! I've made it about 3 times now. The only thingI do differently is that, after I coat the eggplant in cornstarch, I put it in a parchment lined roasting pan, toss with olive oil and roast at 425 for about 25 minutes. I stir it about 2 times during its roasting time. They come out really crispy.

Made this tonight for my family and omg. It was great. Used two regular eggplants, peeled them first. Will most certainly add this to my rotation meals. Loved that the video was easy to follow and no distracting background music. Great job.

My God! do you know how easy you made this recipe? For the last 14 years i could not figure out what the secret ingredient to Chinese cooking is and it is corn starch! I did not realize that corn starch makes eggplant crispy. Thank you so much and yes, i am a subscriber...

Just made this for my husband. He loved it. Says “this is a keeper”. So i added to my recipe list. I didn’t have fresh ginger so i used powered. Im sure with natural ginger its even better. I also added bite size chicken pieces. Thank you.

I just made this for me, so so delicious, Lockdown turned me into a vegan 🌱 and am loving it, but this recipe is a game changer, me being African and love spicy 🌶 food. Thanks a million! Please make more recipes, you are appreciated !!!

Eggplant has always been kind of intimidating to me, but I tried this recipe today and I'm so proud of myself because it was SO delicious. Thank you for the recipe!!!

10/10 would recommend this recipe. I just made it for my mom and I (her absolutely despising eggplant anything) and we BOTH loved it!

Wow! Made this with slight modifications due to having the smaller chunkier eggplants and no ginger... I cut up the eggplant into smaller bite sized pieces as you suggested and added ginger powder when mixing in the extra cornstarch into slurry.. wow.... thank you so much for such a delicious simple recipe! Yum! Yum!

Okay this is the most gorgeous eggplant dish I've ever seen

I just made this for me and the wife (I couldn't find a Chinese eggplant so I used a regular one). Absolutely delicious! I will definitely make this again - thanks for sharing, Mitisha, thumbs way up!

This was really tasty. I made it this morning and my partner loved it even though he previously hated eggplants. The ginger makes all the difference. I added jalapeñoes instead and chilli garlic sauce instead of the flakes and it was really good. Thanks!

i'm glad I saw this I am running out of creative things to cook on my veggie diet THANKS!

This is the best eggplant recipe i've ever come across on youtube!! I prepared it for me and my mom but ended up eating it all by myself😂😂it was THAT good!! Thank you for sharing it!

Thank you very much YOUTUBE for recommending me this lady’s channel and introducing me to a nice and tasty way of cooking Brinjal aka Eggplant 🍆 I’m gonna make this one day and revert with my experience,for now you have a subscriber down in Johannesburg, South Africa 🇿🇦✌🏿👌🏿👊🏿😉 THANK YOU.

Awesome recipe! I'm a beginner to the plant based life style and this recipe hit the spot. Super flavorful, and received a 10/10 from my family!

Just beautiful. Now, I can serve my family more veggie dishes and make these yummier. thank you so much

Made it, liked it. Started craving again, so will make again tomorrow. Thanks for this great recipe! Btw I just used ginger-garlic paste instead of mincing then separate, which saves a lot of time and effort just FYI. Also, I’d recommend adding the chili flakes early on before the soy sauce. The heat from the pan activates the aromatic properties of the chili flakes from my experience

I love that you cut the eggplant in pieces not slices. That way they keep a firm texture which makes them extra delicious. I don't salt and rinse them because I like the bitterness but that's just me.

Finally! An eggplant recipe that has some significant flavor and a little spice for good measure. I don't have Chinese eggplant, only globe eggplant that I purchased at a farmstand, so I'll use that instead. Great idea to make a coating with cornstarch and saute in light amount of oil. I think I'll serve a small portion of this eggplant with a side of other vegetables and maybe some rice since the eggplant is pretty heavy on the soy/sodium. Looking forward to trying your recipe.