Ingredients

• 250 g - Medium size eggplants
• 1/2 cup -Maida
• 1/2 cup - Corn flour
• 1/2 cup - Spring onion, chopped
• 1/2 tsp - Baking powder
• 1/2 cup - Water or vegetable stock
• 2 - Dry red chillies, broken into pieces
• 2 tsp - Sesame seeds
• 2 tsp - Minced garlic
• 1 tsp - Minced ginger
• 1/2 tsp - Chilli powder
• 2 tsp - Vinegar
• 2 tsp - Soya sauce
• 2 tsp - Corn flour
• 1/2 tsp -MSG, optional
• A few drops of sesame oil
• Salt and sugar to taste
• Oil to deep fry

How to Make Eggplant in Sesame Chilli Sauce

• Cut the eggplants lengthwise in half
• Then cut each half into 1 inch thick half-moon slices
• Mix Maida with corn flour
• Add the salt and the baking powder
• Add enough water and mix to make a coating batter
• Dip the eggplant slices in the batter and deep fry in hot oil
• Drain on kitchen paper and reserve
• Now heat 2 tbsp of oil in a wok and splutter the sesame seeds
• Now add the red chilli and the garlic and the ginger
• Stir fry until pink
• Add the spring onion and fry for 1 min
• Add the chilli powder, vinegar and soya sauce
• To this add the salt and sugar to taste
• Mix corn flour with water and add to the wok
• Add MSG (optional)
• Simmer for 1-2 minutes
• Now add the eggplant slices and sprinkle with sesame oil
• Serve hot with fried rice or noodles.