The eggplant season is coming to an end, take the opportunity to prepare them Chinese style, I love them that way, a little sweet and salty, tender, and not greasy! Yes, usually they are fried in oil, it is certainly delicious but a little fatty for my taste. Here I prepare them with a tip that will give you a melting result without the oil. It is also possible to steam them before frying them in the pan.
Ingredients :
3 eggplants
1 tablespoon of coarse salt + 1 liter of water (to soften them)
3 cloves of garlic
1 tbsp. tablespoon of fresh ginger
For the sauce:
2 tbsp. tablespoon of water
2 tbsp. tablespoon of blond sugar or honey
2 tbsp. tablespoon of salted soy sauce
1 tbsp. tablespoons of rice vinegar (or vinegar of your choice)
1 tbsp. tablespoon of sesame oil
2 tbsp. tablespoon of cornstarch
1/2 tsp. teaspoon Srirasha type chili sauce
Steps :
Cut the eggplants into pieces and soak them in brine (water + coarse salt) for 30 minutes. Drain them well and squeeze them to get the water out. This step will soften the eggplants, but you can also simply pre-cook them for 20 minutes.
2. Mix all the ingredients for the sauce
3. Brown the eggplants for 10 to 15 minutes in a pan, covering with 1 or 2 tablespoons of sunflower oil to brown them.
4. Add the ground garlic and ginger, cook for another 2 minutes, then add the sauce and mix so that it coats the eggplants well (you will see it will thicken, and give a nice shiny appearance to your eggplants.