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Eggplant Marinated in Asian Style

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 88 kcal

Ingredients
 

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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 88kcalCarbohydrates: 6.8gProtein: 6.6gFat: 3.2g
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Written by John Myers

Professional Chef with 25 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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