Fry Baigan (Sauteed Eggplant)

September 24, 2018


  • 2 1/2 lbs Chinese or Japanese eggplants

  • 1 large yellow onion, thinly sliced

  • 1 cup fresh tomato, chopped

  • 3 garlic cloves, minced

  • 2 hot peppers

  • 3-4 tbsp oil for saute

  • 1 large chicken boullion cube, OR 1 tsp salt (more as needed)

  • 1/2 tsp paprika

  • 2 medium potatoes, chopped into small pieces



  • Chop head off of eggplant, discard. Chop in half by cutting lengthwise from top to bottom. Cut each halve horizontally. Slice thinly. Keep eggplant strips in a bowl filled with cold water. Set aside.

  • Prep other ingredients. Chop onions, tomatoes, garlic.

  • Peel and chop potatoes, place in a bowl of cold water. Set aside.

  • Heat pot with oil on medium-high heat. Add onions, garlic, pepper, and tomatoes. Cook until tender and fragrant.

  • Add eggplant and stir to combine. Cook about 20 minutes then add seasonings and potatoes.

  • Turn heat to low. Let eggplant cook until tender and potatoes are cooked through.

  • Adjust salt and seasonings to suit your tastes.










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