Description
Very tasty and quick to prepare appetizer. With minimal costs. Highly recommend to cook.
Ingredients
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Eggplant
2 piece
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Carrots
2 piece
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Garlic
2 tooth
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Peppers red hot chilli
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Vegetable oil
2 Tbsp
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Dill
1 sprig
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Soy sauce
2 Tbsp
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Water
60 ml
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Potato starch
1 tsp
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Vinegar
1 tsp
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Salt
Cooking
Eggplants wash, wipe clean with a cloth and cut into cubes.
Folded wedges of eggplant in a bowl and pour boiling water for one minute.
Drain the water and put the eggplant on a paper towel and blot.
Preheat the pan with oil and put the eggplant. Stir fry over high heat for 2-3 minutes.
Shred carrots and add to eggplants, mix and fry for another 2-3 minutes. Lower the heat to medium.
While frying the eggplant with carrots and make the sauce: combine water soy sauce TM Kikkoman light, vinegar, starch and salt.
Add the sauce to the pan to the vegetables, stir and simmer for another 2-3 minutes on low heat, stirring occasionally.
Meanwhile, squeeze the garlic and chop the hot pepper rings, add to vegetables, stir and turn off the heat. Cover and allow to cool slightly.
Place the snack in a bowl or plate, top sprinkle finely chopped dill and serve. Bon appetit!
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