Рецепт Eggplant Szechwan Style
Ingredients:
- 500 gm Eggplant
- Oil for deep frying
- 1 tbsp Garlic chopped
- 1/2 tbsp Ginger chopped
- 1 tsp Celery chopped
- 1 Green Chilly sliced
- 1 tbsp Chilly paste
- 2 tbsp Soya Sauce
- 1/2 tbsp Vinegar
- Salt to taste
- 1/4 tsp Ajinomoto (optional)
- 1/4 cup stock
- 1/2 tbsp roasted sesame powder (optional)
- 1/4 cup Spring Onions chopped
Method:
Cut eggplant into thumb size pieces. Wash and marinate with 1/2 tbsp salt for 1/2 an hour and then squeeze out the water.
Heat oil and deep fry the eggplant pieces until soft. Drain. Remove oil. (for a healthier version of this dish I usually omit deep frying part and stir fry eggplant in a non-stick pan with very little amount of oil).
Heat 1 tbsp oil in a non-stick pan and stir fry the garlic, ginger, green chilly, celery and then the chilly paste. Stir for a few seconds and then add soya sauce, salt, ajinomoto and stock. Bring to a boil and add the eggplant. Cook until sauce has dried. Add vinegar and sesame powder, stir until heated through. Sprinkle spring onion and mix. Serve hot.
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