Description
Sauces for meat and other preparations for the winter, it is difficult to surprise - it's a fact. This instance is decorated with high-quality soy sauce and red currant, which is usually served with tea in the form of a jelly, but not meat/poultry/pasta /kebab. Sour-sweet-salty garlic taste and aroma of culinary herbs with light berry notes... the taste is hard to describe, come to cook and taste!
Ingredients
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Red currants
300 g
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Tomato
1 piece
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Eggplant
1 piece
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Soy sauce
5 Tbsp
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Vegetable oil
1 Tbsp
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Garlic
2 tooth
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Spices
Cooking
Cut eggplant
Steeped in cold salted water for 20 minutes
At this time, cut the tomato (I have 1, but huge). If You want to get less tomato, more berry flavor - tomatoes need a little, on the contrary - up to 0.5 kg of tomatoes
The pan heats the vegetable oil, adding crushed garlic with a knife (then it is to extract, leaving only the flavor), or passed through the press (the garlic will be in the finished sauce) - You decide. Add spices to taste
Removing/leaving the garlic sent to the pan of eggplants (cut slices into quarters), tomatoes, red currants and soy sauce - our wand (it will make the taste more harmonious and we don't need no salt, no sugar)
Simmer under the lid until cooked eggplant. The exact time depends on the type of plate, crockery (ideally this pan for stewing) and youth ingredients
After checking the taste (can't touch this!), define whether you need to add garlic, spices, soy sauce. If You are too rich, you can put chopped tomatoes and red currants sauce will become softer and stew under a lid for 5 minutes. Further Porirua in a blender
Can be eaten immediately after cooling
But better still let the sauce stand for and only then to taste)
PS: in sterilizovanny bottles under screw-on lids sauce perfectly stored in the refrigerator. I did a sample without soy sauce... the taste worse, less interesting. Don't be afraid of good soy sauce 5 tablespoons is not a lot, it's cute!
And let You be delicious!
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