Sweet Ginger and Garlic Eggplant (Aubergine)


This recipe will blow your mind with FLAVOR!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
 Serves: 4 people

Fresh…   Tasty…   Vibrant…


1 Tablespoon Olive Oil

2 Large Eggplants (Aubergine)

1 large Onion, chopped

1 inch fresh Ginger, skinless and finely chopped

1 Fresh Garlic Bulb, pealed and finely chopped

4 Carrots, chopped

1 Cup Broccoli, chopped

½ Cup Veggie Stock (one cube add hot water)

The Sauce:

3 Tablespoons of Dark Soy Sauce

1 Tablespoon Vinegar

1 Tablespoon Brown Sugar

1 ¼ Tablespoon Cornstarch (Corn flour)

1/8 teaspoon Chili Pepper

1 Tablespoon Sweet Chili Sauce


Cut the Eggplants lengthwise into 1 inch slices

Deep fry until Eggplants turns light golden brown

Set aside

In a Wok add I Tablespoon of Olive Oil with Onion, fresh Ginger, fresh Garlic, chopped Carrots, and the Broccoli. Gradually add the ½ Cup of Veggie Stock liquid, stirring frequently.

In a ½ Cup measuring cup add the remaining ingredients… 3 Tablespoons of Dark Soy Sauce, 1 Tablespoon Vinegar, 1 Tablespoon Brown Sugar, 1 ¼ Tablespoon Cornstarch (Corn Flour), 1/8 teaspoon Chili Pepper, 1 Tablespoon Sweet Chili Sauce.

Once you have these ingredients in the ½ cup fill with Hot water to the top. Mix well.

Pour the sauce over the Veggies in the Wok and add the Eggplant, mix for a few minutes until all is covered with the sauce.

Serve over rice or Lettuce!


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