Braised eggplant with soy, garlic and ginger

Weekends are for cooking and winter weekends are for cooking mucho más.

A few days ago I did a Chinese eggplant recipe that caught a lot of attention to my Instagram stories.

I used a few internet recipes as reference and I adapted them according to the ingredients I had at home.

The result was super tasty, bit spicy and perfect texture. We served them with rice.

Ingredients:

Long asian eggplant - 6
Spring onion - 5 bunches
Ginger - 5 cm
Garlic - 4 cloves
Chili - 1 or 2
Soy - 5 tbsp
Water - 2 tbsp
Sugar - 1 tbsp
Rice vinegar - 1 tbsp
Cornstarch - 1 tsp
Sesame oil - 3 tbsp

Preparation:

1. Cut and submerge in salty cold water the eggplants for 15 minutes.
2. Chop the ginger, garlic, spring onion and chili.
3. Prepare the sauce by mixing the soy, water, sugar, rice vinegar and cornstarch. Whisk well until there are no lumps.
4. Set a pan over medium heat. Add the sesame oil and the eggplant pieces. Stir-fry until they are tender and browned on all sides. Save them for later.
5. In the same pan, stir-fry the chopped ginger, garlic, spring onion and chili.
6. When the chopped ingredients are soft, pour the sauce. Stir-fry for 1 min, the sauce should thicken and become glossy.
7. Return the eggplant to the pan and toss to coat with the sauce. Cook it for a 1-2 more minutes.
8. Taste and adjust any sauce ingredients if needed.
9. Serve it with rice or noodles.
10. Top it with spring onion.

Amigos ¡Qué aproveche!