Chinese Eggplant Stew

Summary

Prep Time	20 mins
Cook Time	25 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

2 eggplant (s)
2 tablespoon cornstarch
200 g chicken, pork or veetarian without meat
4 clove garlic
2 piece (s) ginger root, approx. - 3 cm each
1 chilli pepper (s)
1 teaspoon bean paste (chili bean paste)

For the sauce:

1 teaspoon salt
0.5 teaspoon ½ chicken stock powder or vegetable stock powder
1 ½ tablespoon sugar
3 tablespoon soy sauce, light
1 tablespoon soy sauce, dark
3 tablespoon rice vinegar, black
2 tablespoon cornstarch

Instructions

At the beginning, cut the aubergines into small pieces, preferably from the round side, with rotating movements, so that there is some peel on each piece. Soak the aubergines in salted water (1 - 2 teaspoons of salt) for about 15 minutes before preparation.
In the meantime, cut the meat very finely, almost as if chopped.
Tip:
Alternatively, pork can also be used. For vegetarians, the meat can also be left out.
Finely chop the cloves of garlic, ginger and chilli.
Annotation:
The dish needs so much garlic and it tastes less garlic than you think.
For the sauce:
Put all ingredients except the starch in a bowl and stir. Mix the cornstarch with a glass of cold water and stir into the sauce.
Take the aubergines out of the water and sprinkle with 2 tablespoons of cornstarch and stir well.
Now fry the aubergines in a hot wok or frying pan with plenty of oil until they are nice and brown. Alternatively, they can also be fried. Now take the aubergines out of the wok / pan.
Now fry the garlic, ginger and chilli with a little oil and add the hot chilli-bean paste. Then add the meat and fry until cooked through. Then deglaze everything with the sauce, bring to the boil and finally add the aubergines. Stir everything well and serve with Asian rice.

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