John Myers
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Eggplant Marinated in Asian Style
The perfect eggplant marinated in asian style recipe with a picture and simple step-by-step instructions.
Marinade ingredients
- 2 tsp Sesame oil or soybean oil, alternatively sunflower oil
- Salt, pepper from the mill
- 3 tbsp Apple Cider Vinegar
- 5 tbsp Soy sauce light
- 5 tbsp Sweet chili sauce
- 1 tsp Chilli flakes or Sambal Oelek
- 1 tsp Turmeric powder
- 1 tsp Ginger powder
- 0,5 tsp Ground coriander
Asian marinade
- Mix all marinade ingredients well in a small bowl. If you want, you can add about 2 teaspoons of fresh chives rolls. (Unfortunately I didn’t have one in the house).
Prepare eggplant
- Wash the fruit, remove the stalk, then cut into approx. 1 cm thick slices. Layer on a plate, sprinkling each layer well with salt. After approx. 10 minutes, wash the slices one by one and pat dry on a chick crepe.
Fry the eggplant
- Heat 1 tablespoon of oil in a coated pan, add half of the slices and fry for about 2-3 minutes on each side. Remove and place on a plate. Then fry the other half. PS: The discs soak up a lot of oil.
Marinate the eggplant
- Lay out the auberchine slices in a suitable shape, sprinkle each individual layer with the marinade and distribute or brush on. Chill for several hours and let it steep. Preferably overnight.
- Take the marinated aubergine out of the refrigerator at least half an hour before serving so that it can develop its aroma better. If necessary, season with salt and pepper.
- The Asian marinated aubergine can be served as a starter or as a side dish to Chinese dishes.
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