Chinese eggplant


Servings: 4
Cooking time: 30 min

Chinese eggplant. A two-in-one dish. In warm form it is an excellent side dish, and in cold form it is a wonderful appetizer.

Ingredients


eggplants 0.5 kg
garlic 4 cloves
ginger root 30 g
cornstarch 30 g
vegetable oil 40 ml
green onion 10 g
salt to taste
SAUCE:
sugar 30 g
soy sauce (UNCONCENTRATED!) 70 ml
cornstarch 20 g
juice of half a lemon
chili pepper to taste

Instructions


Step 1

Slice the eggplant into bars, salt, mix and leave for 15 minutes.

Step 2

Then rinse, dry, coat in starch and fry in oil until browned.

Step 3

Add the minced garlic and ginger and fry for a couple more minutes.

Step 4

For the sauce, combine the chopped chili with the rest of the ingredients.

Step 5

Pour the sauce over the eggplant and cook, stirring, until the liquid thickens. Serve with green onions, if desired. Enjoy!


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