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Chinese Style Eggplants in Starch
Chinese Style Eggplants in Starch – a very tasty appetizer that is quite simple and quick to prepare, yet has a spicy and very unusual flavor. We are used to making eggplant caviar from eggplants, sweet peppers, onions, and tomatoes, but here the same ingredients are present, combined with spices and due to a special cooking method, resulting in a very original dish that is unlike others. Chinese style eggplants – an appetizer that pairs perfectly with meat dishes, it can be taken outdoors in addition to shashlik - it's a winning option.
Preparation time: 40 minutes.
Ingredients
Show ingredients
- eggplant - 1 pc;
- sweet pepper - 1 pc;
- onion - 1 pc;
- garlic - 5 cloves;
- hot pepper - 0.5 pc;
- egg (protein) - 1 pc;
- starch - 2 tbsp;
- tomato paste - 1 tbsp;
- soy sauce - 50 ml;
- salt - to taste;
- dried ginger - 0.5 tsp;
- vegetable oil - 100 ml.
Preparation
- Prepare all the necessary ingredients for making Chinese style eggplants.
- Cut the sweet pepper into not too long strips.
- Chop the onion into thin half-rings.
- Cut the garlic cloves into strips. First, slice the hot pepper into rings, and then chop finely.
- In a pan, heat some vegetable oil, add the pepper, onion, garlic, and hot pepper, mix and sauté over medium heat until the onion is soft.
- For the sauce, mix 3 tbsp of water, 1 tbsp of tomato paste, soy sauce, a bit of salt (if the soy sauce is not salty), and 1 tbsp of potato starch. Mix everything well.
- When the vegetables become soft, pour the prepared sauce into the skillet, mix, and simmer the vegetables for 5-7 minutes.
- Without peeling, cut the eggplants into strips.
- Mix 2 tablespoons of water with the egg white, add 1 tablespoon of starch, and mix well.
- Dip the eggplants in the prepared mixture and place them in the pan with hot vegetable oil. You need enough oil for the eggplants to fry as if deep-fried. Fry the eggplants until golden brown.
- Add the eggplants to the skillet with the sautéed vegetables, add the dried ground ginger, mix, and simmer for a few minutes to blend the flavors.
- Before serving, you can cool the Chinese style eggplants in the refrigerator, but I like to serve them warm. Enjoy your meal!
Cooking video
{ytvideo https:\/\/youtu.be\/P5PLby-KDJk|16-9|Chinese Style Eggplants in Starch}
