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Asian-style eggplant in ginger and tomato broth

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Ingredients for 2 servings:

  • 3 eggplant(s), Asian or Japanese
  • little oil
  • 2 tbsp sesame oil
  • 1 small can of chopped tomatoes, 200 g
  • 1 piece(s) ginger, approx. 4 cm, grated
  • 1 tbsp soy sauce
  • 1 tsp Maggi
  • 2 spring onions, finely sliced
  • 2 tbsp, chopped sesame seeds, toasted

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

refined with spring onions and sesame

Cut the eggplant into bite-sized pieces. Roast in a hot oven at 200°C (top/bottom heat) for 10-15 minutes. Heat a little oil in a pan. Add the sesame oil, then the eggplant and fry until browned. Add the tomatoes, ginger, soy sauce, and Maggi. Let the liquid simmer for about 10-15 minutes until a paste forms with the eggplant pieces. Serve and sprinkle the toasted sesame seeds and spring onions on top. Serve with Asian noodles. Tip: Use miso instead of soy sauce and Maggi.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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