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Japanese-Style Dried Eggplants

Fat BertaFat Berta
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Japanese-Style Dried Eggplants
12/01/2015
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Preparation
25 min.
Cooking
45 min.
Тotal
70 min.
Servings
4
"Some absolutely delicious eggplants, which we`ll let you eat with a fork instead of chopsticks just this once."

Ingredients

  • eggplants - 10.5 oz (300 g), dried
  • carrots - 3
  • peppers - 3
  • onions - 1 head
  • garlic - 1 head
  • soya sauce - 3 tablespoons
  • oil - 2 tablespoons
  • vinegar - 3 tablespoons
  • coriander - 1 pinch, ground
  • salt - 1 pinch
measures

How to cook

Pour boiling water over the eggplants, leave them for 15 min. and salt. Chop the garlic finely, grate the carrots.

Braise the garlic and carrots for 2 min. in the oil, then add the finely chopped onions and diced peppers.

Add the eggplants at the end, drained of the water. Fry everything on high heat for 10 min.

Turn off the stove and add the soya sauce and vinegar. Stir and add the coriander.

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