“Fish-scented” eggplant – Yu Xiang Qie Zi

Ingredients for 2 servings:

• 1 eggplant(s), cut into 2 – 3 cm cubes
• some oil for frying
• 2 cm ginger, fresh or 1 tsp dried
• 1 clove(s) garlic, finely chopped
• 1 spring onion(s), the white part cut into fine rings, the green part into coarser rings
• 1 tbsp soy sauce
• 1 tbsp sugar, maybe more to taste
• 1 tbsp vinegar
• 1 tbsp sesame oil
• 60 ml water, possibly more
• 1 tbsp cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegetarian, sweet braised eggplants

For the sauce, first mix the starch with the water until smooth. Mix together the soy sauce, sugar, vinegar, and sesame oil, then mix with the starch solution until smooth and set aside. Heat the oil in a pan. Fry the eggplant cubes until golden brown, adding more oil as needed. Now add the ginger, garlic, and the white part of the spring onion and fry. Pour in the sauce and bring to a quick, hot boil to thicken the starch. If there is little sauce left, add a little water and simmer again until thickened. Season again with sugar; it should taste sweet. Mix everything well and sprinkle with the green part of the spring onion. Serve with rice. This recipe is intended for 2 people. Leftovers can be easily frozen.