Informations:
Recipe suggested by:
Edwige (Franconville)
For
Experienceds
Cheap
Servings:
4
persons
Length:
5
minutes of cooking
45
minutes of baking
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Ingredients:
500 g of eggplants
Sauce :
1 tablespoon and half of sesame oil
1 to 2 tablespoons of chili oil
2 tablespoons of garlic, thinly chopped
1 1/2 tablespoon of fresh ginger, thinly chopped
3 tablespoons of spring onion
2 tablespoons of light soja sauce
1 tablespoon of sugar
1 tablespoon of chinese rice black vinegar
Garnish:
1 bunch of fresh coriander sprigs
Making:
Cut the eggplants, unpeeled, into large dices of 5 cm.
Pour 5 cm water into a wok and display a railing or vapour basket. Bring to the boil over high heat. Display the eggplant onto a heatproof plate and put it delicately onto the railing or basked.
Lower the heat, cover in an hermetic way the wok and cook slowly for 30 to 40 minutes over a low heat, or until the eggplants are tender.
Then, remove the vegetables from the wok and let it cool down.
Prepare the sauce : wipe the wok and heat it. When hot, add the sesame oil and chili oil.
When smoking, add the garlic and brown for 40 secondes.
Add the remaining of ingredients, mix well and brown for 1 minute. Remove the wok from the heat and let the sauce cool down.
Before serving, sprinkle the vegetables with the sauce and stir well.
Display some coriander on top and serve immediately.
Bon Appétit !
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