Cooked - Saucy Fish-fragrant Eggplant easy must vego

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Home Pricing Community My Recipes

Saucy Fish-fragrant Eggplant easy must vego

1.0

2 large eggplants (600-800g) - cut into batons/wedges/chunks

1 tsp salt

20g ginger (minced/grated)

6 cloves garlic (minced/grated)

1 tbsp light soy

2 tsp dark soy

2 tbsp black vinegar

⅛ tsp ground white pepper

½ tsp salt

3 tbsp brown sugar

½ tsp chicken boullion or mushroom powder (optional)

1 tsp cornflour

½ c oil (vegetable/olive/canola/peanut all ok)

Spring onion greens/coriander for garnish

Mix the salt with the cut eggplant and set aside for 15-20min.
Pat dry with some paper towels or strain.
Mix the sauce ingredients together and set aside.
In a large pan/wok on medium high heat with oil, cook the eggplant until brown and softened, approx 10-12min.
Add in the sauce and cook on low until the sauce is thickened and the eggplant is soft, add a splash of water if too thick.
Plate and garnish with greens.
Serve with rice.

Course🍽️Main Course

Diets🌱Vegan...

Category🥬Vegetable Dish

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 6 weeks ago

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