Chinese eggplant - recipe
Ingredients
- Eggplant - 800 gr
- Onion - 1 pcs
- Garlic (cloves) - 2 pcs
- Vegetable oil - 50 ml
- For the sauce:
- Soy sauce - 2 tbs
- Brown sugar - 2 tbs
- Apple cider vinegar - 1 tbs
- Honey - 1 tsp
- Sesame oil - 0.25 tsp
- Starch - 1 tbs
- Sesame seeds - 1 tsp
- Black pepper (ground) tsp
For 1 batch(es) (
)
Chinese eggplant Directions
Multicooker firm: VITEK
VT-4218
Preparation:
1. Wash the eggplants and cut into cubes (slightly larger than french fries) without cutting off the skin. Finely chop the onion, chop the garlic.
2. Pour vegetable oil into a bowl and turn on the Vegetables / Frying setting for 30 minutes. Wait until the oil is very hot, put the eggplant, onion and garlic and fry, stirring occasionally, for 20 minutes.
3. Pour 1 glass of water into a bowl, stir and simmer the eggplant until the end of the program. Place the eggplants in a colander to drain the liquid.
4. Mix all the sauce ingredients, pour into the bowl and turn on the Sauce setting for 10 minutes.
5. Put the eggplants in the boiled sauce, mix thoroughly and simmer in the sauce until the end of the program,
Hint:
Serve hot or cold as a side dish with fried pork.