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
Eggplant Salad Szechuan
Eggplant Salad Szechuan

Instructions

  1. 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.
  2. This salad tastes wonderfully cold or warm.

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