Chinese eggplant
Author:
Cooking Together
Servings: 4
Cooking time: 30 min
Chinese eggplant. A two-in-one dish. In warm form it is an excellent side dish, and in cold form it is a wonderful appetizer.
Author:
Cooking Together
Chinese eggplant
Servings: 4
Cooking time: 30 min
Chinese eggplant. A two-in-one dish. In warm form it is an excellent side dish, and in cold form it is a wonderful appetizer.
Ingredients
| eggplants 0.5 kg |
| garlic 4 cloves |
| ginger root 30 g |
| cornstarch 30 g |
| vegetable oil 40 ml |
| green onion 10 g |
| salt to taste |
| SAUCE: |
| sugar 30 g |
| soy sauce (UNCONCENTRATED!) 70 ml |
| cornstarch 20 g |
| juice of half a lemon |
| chili pepper to taste |
Instructions
Step 1
Slice the eggplant into bars, salt, mix and leave for 15 minutes.
Step 2
Then rinse, dry, coat in starch and fry in oil until browned.
Step 3
Add the minced garlic and ginger and fry for a couple more minutes.
Step 4
For the sauce, combine the chopped chili with the rest of the ingredients.
Step 5
Pour the sauce over the eggplant and cook, stirring, until the liquid thickens. Serve with green onions, if desired. Enjoy!
