Cover and leave to simmer for 8–10 minutes until reduced and thickened slightly. Return the fried aubergine slices to the pan and stir well to coat in the sauce. Simmer for five minutes ...

Tomato ketchup and sauté it well. 4. Now add stock and adjust the seasoning and give a touch with corn flour. 5. At last add the fried eggplant, toss it well in sauce, sprinkle with spring onion and ...

In the past, many recipes recommended salting aubergines to reduce their bitter flavour. This isn't really necessary now, although salting does make them absorb less oil when they’re fried.

As their name suggests, these bite-sized munchies are made of vegetables, such as aubergine and capsicum, stuffed with dace fish paste. They are typically deep-fried and served piping hot ...

Mix this paste together with the remaining ingredients except eggplant and sugar and heat in a pan under medium heat for about 3 mins. Next add the deep fried eggpant and the sugar. Cook for another ...