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Directions: Wash the eggplant and peel in stripes - leaving every 2 cm unpeeled. Cut in large cubes, sprinkle with salt and leave for 1 hour.
Heat oil in a wok, add minced ginger and garlic, fry till golden for a minute or less. Add the eggplants and fry for 5-10 min.
When the eggplants are ready add the soy sauce and chili sauce to taste. Sprinkle with sesame seeds.
| Ingredients:
1 Pound(s) eggplant
2 Pound(s) garlic
3 Teaspoon(s) fresh pureed ginger
937/10000 Quart(s) vegetable oil
1/2 Ounce(s) soy sauce
1 red chili sauce
Comments: A recipe which is as easy as it is tasty. A great sidedish to any rice or meat meal |
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