These spicy-sweet eggplants go well with any meat, boiled rice, tofu. The appetizer has an unusual taste that should appeal to lovers of Asian cuisine.
It is necessary
- For two servings:
- - 2 eggplants;
- - 1 onion;
- - 5 cloves of garlic;
- - 3 cm of ginger root;
- - 1 hot pepper;
- - 2 tbsp. tablespoons of vegetable oil.
- To fill:
- - 3 tbsp. spoons of soy sauce;
- - 2 tbsp. tablespoons of apple cider vinegar, sugar;
- - 1 tbsp. sherry spoon.
- For filing:
- - 2 tbsp. spoons of sesame seeds;
- - 10 green onion feathers.
Instructions
Step 1
In this recipe, you can substitute rum, brandy, grappa, sake, or quality vodka for sherry.
Step 2
First, rinse the eggplants without peeling them, cut into strips, salt, and let them stand for 30-60 minutes. Then squeeze out the released juice. Peel the garlic and onion, chop it together with the ginger root, peel the hot pepper from the seeds, chop it too.
Step 3
Prepare the pot for your Chinese snack. Combine soy sauce with sherry and apple cider vinegar and dissolve sugar in this mixture (preferably brown).
Step 4
Fry the prepared eggplants in vegetable oil for 3 minutes. Transfer to a paper towel to absorb excess oil.
Step 5
Next, fry the onion, garlic, ginger, hot pepper. A few minutes will be enough for these ingredients to soften and give a distinctive aroma. Pour the filling over the vegetables, simmer for 1 minute. Add the eggplants and simmer for another 3 minutes.
Step 6
Before serving, sprinkle sesame seeds with sesame seeds fried in a dry skillet and sprinkle with chopped green onions on top. This snack is usually eaten with Chinese chopsticks, but you can also eat it with a fork if you can't or don't like to eat with chopsticks.
