Stir-Fry Tandoori Eggplant

Serves 4


3 eggplants, diced
2 Tbsp cornflour
150 ml vegetable oil
2 cloves garlic, peeled and thinly sliced
2 shallots, peeled and thinly sliced
2 long, red chillies, seeds scraped clean and flesh chopped
50 gm palm sugar, chopped
60 ml Thai fish sauce
1 lemon, kneaded and juiced
3 Tbsp Barker's Professional Tandoori Paste


Dust the eggplant in cornflour and set aside.

Heat oil in a wok and once at correct frying temperature fry the garlic, stirring it until golden.  Transfer to a paper towel to drain.  Repeat the process with the shallots.

Remove half the oil from the wok and reserve.

Add half the eggplant and stir-fry until the oil is absorbed and the eggplant is golden.  Set aside and repeat the process with the reserved oil and remaining eggplant.

Stir-fry the chilli until it starts to change colour and becomes tender.  Add the palm sugar, fish sauce, lemon juice and Barker's Professional Tandoori Paste.

Bring to a simmer, stirring to dissolve the sugar.

Return the eggplant back to the wok, toss and transfer to a platter.

Scatter with fried aromatics and coriander, lime cheeks and steamed rice.

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