Elegant, spicy, sharpened snack! Good in hot and cold. In the refrigerator, easy to stand for 3 days, which is very convenient, because you can prepare in advance for the arrival of guests.
In the original recipe, Chinese black vinegar is used, but it can be replaced with all of us familiar balsamic vinegar.
Preparation time: 20 minutes.
Servings: 2-4 pcs.
Servings: 2-4 pcs.
Ingredients:
Eggplants (not thick, without seeds) — 3 pcs.
Vegetable oil — 5-6 tbsp. L.
Garlic — 2-3 cloves
Ginger (fresh, grated) — 1 tbsp. L.
Chili pepper (fresh) — 1 pc.
Stalks of green onions — 1 pc.
Soy sauce — 1 tbsp. L.
Balsamic vinegar — 1 tbsp. L.
Sugar-sand — 0.5 tsp.
Vegetable oil — 5-6 tbsp. L.
Garlic — 2-3 cloves
Ginger (fresh, grated) — 1 tbsp. L.
Chili pepper (fresh) — 1 pc.
Stalks of green onions — 1 pc.
Soy sauce — 1 tbsp. L.
Balsamic vinegar — 1 tbsp. L.
Sugar-sand — 0.5 tsp.
Preparation:
1. All ingredients must be pre-cut, brushed, and rubbed. All sauces should be at hand. Eggplant should not be cleaned, cut into blocks with a finger thickness and a length of 6-8 cm.
Chilli finely chopped, garlic and ginger grate on a fine grater, chop the green onions.
3. In the wok heat the vegetable oil, put the eggplant in one layer in a single layer, quickly fry — 2-3 minutes, until a crusty crust on all sides. Eggplant fry in batches. If necessary, in the process of frying, pour oil, since eggplants have the property of «eating» a lot of oil.
4. Fried aubergines put aside, in a separate dish. In the wok to pour 1 tbsp. L. Oil (if necessary), put garlic, ginger, green onion, chili, quickly fry until the aroma appears, add eggplant back to the wok, mix, fry all together for one minute. Pour the soy sauce and balsamic vinegar, pour in the sugar, mix, so that all tastes and flavors come together, turn off the fire and immediately serve
Chilli finely chopped, garlic and ginger grate on a fine grater, chop the green onions.
3. In the wok heat the vegetable oil, put the eggplant in one layer in a single layer, quickly fry — 2-3 minutes, until a crusty crust on all sides. Eggplant fry in batches. If necessary, in the process of frying, pour oil, since eggplants have the property of «eating» a lot of oil.
4. Fried aubergines put aside, in a separate dish. In the wok to pour 1 tbsp. L. Oil (if necessary), put garlic, ginger, green onion, chili, quickly fry until the aroma appears, add eggplant back to the wok, mix, fry all together for one minute. Pour the soy sauce and balsamic vinegar, pour in the sugar, mix, so that all tastes and flavors come together, turn off the fire and immediately serve