Description
Under this name many years ago this recipe appeared in my notebook. I don't know how authentic it is, but what is very tasty, that's for sure. Come on in, help yourself.
Ingredients
-
Eggplant
1 piece
-
Pepper
2 piece
-
Chili
1 piece
-
Onion
1 piece
-
Garlic
2 tooth
-
Soy sauce
1 Tbsp
-
Sugar
2 tsp
-
Vinegar
2 tsp
-
Vegetable oil
3 Tbsp
-
Ginger
0.25 tsp
Cooking
It's the necessary products. All wash the vegetables, onion and garlic clean. This time I was very big red bell pepper, but it's not terrible, so the dish turned out even more elegant.
Eggplant I clean, but not necessarily. Chop them fairly large cubes, sprinkle with salt (a lot) and leave for 20 minutes to remove bitterness. Then wash and drain the water.
While the eggplant are salted, sliced onion, bell pepper medium dice. Chili pepper cut into small pieces, are also grind garlic.
In a wok (or large skillet) heat the oil (about 2 tablespoons), add to the prepared eggplant, fry them on high heat for 4-5 minutes.
Remove the eggplant from the oil, yet leave them aside.
In a wok put onion and garlic (if needed add oil), fry over high heat for 2 minutes.
Then add to the peppers and stir again for 2 minutes on high heat.
Then there add the eggplant, soy sauce, sugar, vinegar, sprinkle with ground ginger, stir and stew for 5-10 minutes on medium heat (under the cover)
Serve hot. But we eat and cold, too bad. A good side dish to meat, and themselves out very tasty eggplant.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.