Eggplant Salad Szechuan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 800 g auberine (s), cut into cubes
- 1 chilli pepper (s), fresh, red, pitted, finely chopped
- 3 clove (s) garlic, finely chopped
- 2 tablespoon ginger, finely chopped
- 1 tablespoon cane sugar
- 1 dl vegetable stock
- 4 tablespoon rice wine
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- some Szechuan pepper, chopped
- 2 tablespoon vegetable oil
Print Recipe
Pin Recipe Instructions
- Briefly fry the aubergines with cane sugar, ginger, garlic cloves and chilli in oil until the aubergine turns brown. Pour in the vegetable stock, rice wine, soy sauce and rice vinegar and mix everything together well, then cover and simmer for about 5 minutes. When the aubergines are done, sprinkle some Szechuan pepper over them and arrange the salad.
- This salad tastes wonderfully cold or warm.
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