Summary

Ingredients

• 2 large eggplant (s)
• 6 medium potato (s)
• 2 large pointed peppers, red
• 3 spring onion (s)
• 1 piece (s) ginger root
• 1 chilli pepper (s)
• 2 cloves garlic)
• 0.5 ½ teaspoon, leveled salt
• 1 teaspoon sugar

For the sauce mix:

• 2 cl sake
• 2 cl soy sauce, light
• 50 ml mirin
• 1 teaspoon, heaped cornstarch

Print Recipe Pin Recipe

Instructions

1. Cut the aubergines into bite-sized pieces, place them on a baking sheet with the skin facing down and brush with oil.
2. Roast in a preheated oven at 275 ° C for approx. 10 - 15 minutes on the middle shelf. Possibly place baking paper underneath.
3. Do the same with the potatoes. Do not season either and just set aside.
4. Cut the peppers, like the aubergines and potatoes, into pieces of the same size. Cut the spring onions into rings. Save the green part for later decoration. Peel the ginger and garlic and cut very finely. Remove the stem from the chilli pepper and cut into rings.
5. Tip: If you like it spicier, you can also take the chilli seeds.
6. Mix the mirin, sake, salt, soy sauce and starch together.
7. Heat a large pan and fry the pepper pieces in a little oil until they have turned color. Add onions, ginger and garlic. Stir and wait until it starts to smell. Add the potatoes and aubergines and heat everything well together. Remove the pan from the fire and add the seasoning sauce. Mix quickly with all the ingredients. Finally sprinkle with the green spring onion rings.
8. This dish works as a vegetarian main course, side dish or intermediate course.
9. Approx. 400 kcal. per serving.