Time
25 min
Serving
6 persons
Calories
98
Chinese cuisine has become a gastronomic trend throughout the world. We suggest you to cook chinese style eggplant recipe, which, thanks to garlic, starch and soy sauce, gets the rich sweet and sour taste.
Ingredients
- eggplant: 850 g
- corn starch: 2 Tbsp
- zucchini: 200 g
- sweet pepper: 100 g
- garlic: 2 clove
- chili pepper: 15 g
- vegetable oil: 70 g
- soy sauce: 40 ml
- rice vinegar: 20 g
- sugar: 20 g
- water: 70 ml
- tomato paste: 1 tsp
- sesame: 1 Tbsp
Metric Conversion
Stages of cooking
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Cut eggplant into large cubes. Put them in a deep dish and add starch, mix.
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Cut pepper and zucchini into large cubes.
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Peel and chop the garlic. Prepare the sauce: mix soy sauce, rice vinegar in a bowl, add sugar, water, starch and tomato paste. Mix the sauce and set aside.
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Heat half the oil in a deep frying pan and fry the eggplant until crisp. Fry the garlic, pepper and zucchini in the other pan with the remaining oil for about 5-7 minutes, stirring occasionally.
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Drain the oil from both pans and combine the eggplant and vegetables in a deep pan. Pour the sauce and simmer under the lid until soft or semi-soft to your taste for another 5 - 7 minutes.
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Serve Chinese eggplant with sesam seeds.
