Aubergine in Hot Garlic Sauce

Ingredients

• Baingan (Aubergine/Eggplant), diced small 250 g
• Oil for deep frying
• Onions, sliced ½ cup
• Safed Til (Sesame seeds), roasted      2 tsp
• Garlic, chopped fine         3 tbsp
• Whole red peppers         2-3
• Spring onion leaves chopped fine for garnish
• Mix together for sauce:
• Cornflour 2 tbsp
• Salt 1 ½ tsp or to taste
• Vinegar ¼ cup
• Soya sauce 1 tsp
• Water 1 cup

Preparation

• Grind the til, garlic and whole red peppers together.

• Heat the oil and fry baingans over high heat, till, cooked but still hold their shape.

• Heat 2 tbsp of the oil in a wok and add the onions, stir over high heat till a little soft.

• Add the garlic paste and stir-fry till fat separates.

• Add the sauce mixture and stir over low heat till cooked (becomes translucent and a little darker).

• Mix in the baingan, simmer and serve garnished with the greens.