Spicy Aubergine Slices
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Eggplant
- 1.333 cups vegetable oil
- 1 Tbsp sugar
- 2 Tbsps Rice vinegar
- 2 tsps soy sauce
- 2 Tbsps Rice wine
- 2 tsps Corn starch (mixed to a smooth paste in 1 tbsp water)
- 1 Tbsp spicy Bean paste
- 1 ¼ inches fresh ginger (chopped)
- 2 cloves garlic cloves (chopped)
- ¼ Leek (finely chopped)
Preparation steps
1.
Wash the eggplants, cut off the prickly stalks and cut each lengthwise into 6 wedges.
2.
Heat the oil in a wok or skillet. Add the eggplant wedges in batches and deep-fry for about 3 minutes, until golden brown.
3.
Drain on paper towels and keep warm on a plate.
4.
Mix the sugar with the vinegar, soy sauce, rice wine and corn starch paste to make a sauce.
5.
Pour the oil out of the wok, leaving behind a thin film. Add the bean paste, ginger and garlic and stir-fry for 30 seconds.
6.
Stir in the sauce and 1 tbsp water. Bring up to a boil and mix in the leeks.
7.
Pour the hot sauce over the eggplants and serve.
