Eggplant – the Indo-Chinese way

Actually, this dish can be called camouflaged eggplant. It resembles chicken or potatoes and completely disguises the taste of eggplant. For those who detest the vegetable, this is a recipe you may consider trying out. I remember having a dish like this in 2001 at Chelmsford Club in Delhi. We had only one vegetarian amongst us and this is what she ordered. The taste of this dish remained with me over the years and I finally got down to attempting it.


One big eggplant (I used the one with which we make bharta)

1 onion finely chopped

1 tbsp garlic finely chopped

1 tbsp ginger finely chopped

Light soya sauce

Sweet chilli sauce

Chilli flakes

Dash of vinegar



1 tbsp cornflour

1 tbsp maida


I started by peeling the skin of the eggplant and then cutting them into thin long strips. Then I added the cornflour, maida, salt and pepper and shallow fried the strips and kept them aside to drain the excess oil. In the remaining oil, I added the onions, ginger and garlic and waited for them to take on a light brown colour before adding in the eggplant and all the sauces and the chilli flakes and a dash of vinegar. This can be served as a starter and can even be had with some friedrice or noodles.

Chinese style Eggplant


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Filed under Starters, Vegetarian

One response to “Eggplant – the Indo-Chinese way

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