Green Eggplant Stir-Fry | Vegan

Green eggplants are small in size and are also called as Thai eggplant. They are green in color with streaks of white on them. They are used for stir fry's, Indian sabzis and salads. It is easy to make and be served with rotis or as sides.

Ingredients:
10 green Thai Eggplant chopped in lengths
1/4 cup chopped green onions
1/4 cup green pepper chopped (optional)
2 cloves garlic finely chopped
1 tbsp corn starch
2 tbsp water
Salt to taste
1 tsp sugar
1 tbsp soy sauce
1/4 cup water



Method:

1. Heat a pan, add garlic and sauté until cooked.
2. Add green pepper and eggplants and saute on medium flame until almost cooked. Almost cooked means eggplant are cooked but still retain their shape and are not mushy. Add a bit water to the eggplants while they are cooking.

 

   3. Add soy sauce, salt and sugar and mix them well.

   4. In a bowl, mix corn starch and water and make a lump free slurry. Add this slurry to the eggplant stir fry. 

   5. Add 1/4 water to the stir fry and keep the flame on low and simmer until it thickens. Adjust the sugar if you like. 

   6. Garnish it with chopped green onions.