Description
In this recipe merged two of my favorite ingredients-eggplant and ginger. I know that the site has fans of the Duo, so I can not share the recipe. Suddenly someone come in handy?
Ingredients
-
Eggplant
3 piece
-
Garlic
3 tooth
-
Chili
1 piece
-
Green onions
4 piece
-
Sugar
1 Tbsp
-
Salt
2 Tbsp
-
Soy sauce
1 Tbsp
-
Ginger
1 Tbsp
-
Lemon juice
1 Tbsp
-
Vegetable oil
Cooking
Aubergines wash, remove the stem. Cut in half crosswise. Then each half cut into plates with a thickness of a little less than a centimeter. Plates cut into strips-bars the thickness of a little less than a centimeter.
Fill sticks of eggplant with salt, stir and allow to stand for 15 minutes to left bitterness.
Rinse the sticks and fry in butter.
While frying baliki, chili pepper chopped (this is very spicy-remove seeds, I left). Onions cut into long strips diagonally (I have Luke was not). Garlic crush the flat side of a knife and finely chop.
Ready to shift the eggplant on a paper towel and drain off excess oil (I didn't). On the remains of oil to fry literally a minute pepper, onion and garlic.
In a small bowl to combine soy sauce, lemon juice, grated (or dry) ginger, sugar. Stir to dissolve the sugar.
To connect the dressing and fried onion, garlic and pepper along with balikli. Mix thoroughly, cool, then place in a jar and let stand at least a couple of hours.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.