Description
If You love eggplant, this dish will definitely have You in mind. Of course, have a little Tinker, but the result is worth it! Eggplants turn out very fragrant and crispy. Can be served as a separate dish, and can be as a side dish to meat or poultry.
Ingredients
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Eggplant
2 piece
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Pepper
2 piece
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Onion
1 piece
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Garlic
4 tooth
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Chili
1 piece
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Ginger
1 tsp
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Potato starch
2 Tbsp
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Chicken egg
3 piece
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Sunflower oil
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Sesame oil
-
Figure
100 g
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Tomato paste
2 Tbsp
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Soy sauce
100 ml
Cooking
Wash the rice and boil according to the instructions on the package. I took a white aromatic basmati rice from TM Mistral.
Eggplant cut into slices, sprinkle with salt and stir. Allow to stand for.
Sweet pepper (two kinds, such as red, yellow and green) and onions cut into small pieces.
Ginger, garlic and hot pepper finely chop.
Warmed in a skillet with a small amount of vegetable oil.
Spread in the pan with the peppers and onions.
Then add the soy sauce, 2 tablespoons of tomato paste.
A little water, a spoonful of sugar and a little diluted in water starch. Stir, allow to warm up. Add a little sesame oil.
In a bowl mix one egg protein, starch, and water.
Eggplant good squeeze. It is very important to overcome them well!
Put in a starch batter, mix
Fry in deep fat.
Spread on a paper towel.
Roasted eggplant spread in a sauce to vegetables, stir and warm.
Boiled rice spread on a hot griddle, warmed up. Then move the rice to the side, break two eggs
Stir them.
Allow to set and then mix with rice.
Serve eggplant with sauce and fried rice. Bon appetit!
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