Asian eggplant
Recipe made by SlideForFood
Instagram: https://www.instagram.com/slideforfood/
Ingredients:
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2 tbsp of neutral oil (sunflower, rapeseed ...)
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2 medium eggplants
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1 gousse d'ail
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2 cm fresh ginger
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1 spring onion or spring onion
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2-3 tablespoons of AYAM ™ soy sauce
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1-2 tablespoons AYAM ™ sesame oil
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Coriander, chilli, sesame seeds
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Accompaniment: fried egg & rice
Preparation:
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Heat the neutral oil over high heat in a wok or large non-stick skillet.
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Wash the eggplants, dry them, remove the ends and cut slices vertically. Lay the slices flat and cut them vertically, then into 3s crosswise to form small sticks.
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When the oil is hot, add the eggplants and sauté for 5 minutes over high heat.
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Cut the garlic, scallion and ginger and add them, along with the soy sauce and sesame oil. Lower to medium heat and cover for about 8min.
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As a side dish, cook the rice as directed on the package. For the fried egg, heat a generous drizzle of neutral oil over high heat in a non-stick pan. When the oil is hot, break the egg (s) in and fry until the underside is well toasted and the yolk still runny. Season.
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Serve it all with chili if you like, cilantro and sesame seeds.
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To taste!