Description
Very aromatic, spicy and tangy eggplant will be very out of place on a fall table.
Ingredients
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Eggplant
1 kg
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Leeks
1 piece
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Pepper green
200 g
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Ginger
1 slice
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Chili
-
Soy sauce
2 Tbsp
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Sauce
2 Tbsp
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Vegetable oil
4 Tbsp
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Sesame
10 g
Cooking
Vegetables washed and cleaned. Slice the leeks into circles, pepper in small bars, ginger finely chop.
Eggplant peel and cut into large cubes.
Heat in a wok the oil and warm up the ginger and chili for a minute, stirring occasionally.
Put in the onion flavored oil and pepper. Lightly fry while stirring to enhance the flavor.
Put the eggplant and cook, stirring, until light it will turn brown. Sprinkle with sesame seeds and fry for another 3 minutes.
Pour over sauce –wok for frying TM "Kikkoman" and cook for another 3 minutes, stirring occasionally.
Pour the classic soy sauce "Kikkoman", stir well and off heat. Let stand 10 minutes.
Serve hot as a separate dish or side dish, or cool completely and serve as a salad or appetizer.
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