Description
Hot, spicy and very fragrant eggplant. Unusual and unusual, but very tasty!
Ingredients
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Eggplant
700 g
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Pepper green
1 piece
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Walnuts
1 handful
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Vegetable oil
3 Tbsp
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Flour, pea
3 Tbsp
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Soy sauce
2 Tbsp
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Water
200 ml
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Sugar
2 Tbsp
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Cumin
0.5 tsp
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Zira
0.5 tsp
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Black pepper
0.5 tsp
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Turmeric
1 tsp
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Ginger
2 tsp
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Mustard seeds
1 tsp
Cooking
Eggplant cut into large long slices, salt, put in colander and set aside for half an hour. Then rinse, squeeze and dry. This is not done in order to remove bitterness - current long eggplants are not bitter, no, but to make the eggplant absorb less oil. I cooked a half portion.
Stir well pea flour with water and soy sauce – I took a classic TM "Kikkoman".
Heat the oil in a deep frying pan and fry the aubergines to blush. In the middle of frying add the chopped pepper.
Discard the cooked vegetables on a napkin to absorb excess oil.
Leave in the pan a spoonful of oil, drop mustard seeds and cumin with the cumin, stir for 10 seconds. Be careful – the mustard seeds when overheated can shoot in all directions! Add pepper and turmeric, and then add the finely chopped ginger. All the time to stir.
Pour the diluted pea flour, sprinkle with sugar, and vigorously stirring, boil for a few minutes on small fire.
Put the eggplant and peppers, add crushed walnuts and warm up all together for another couple of minutes.
Serve warm or cool. When serving, garnish with fresh herbs.
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