To prepare a delicious dish with eggplants, it is essential to follow the steps carefully to achieve a perfect combination of flavors and textures. Start by peeling the eggplants, making sure to remove all the skin to allow the spices to penetrate better. Cut the eggplants into evenly sized pieces so they cook uniformly. Add 2 grams of salt over these pieces and mix well, letting the eggplants sit for about 10 minutes to release their juice. This step will help remove the specific bitterness of eggplants.
Meanwhile, prepare the chili pepper: remove the stem and seeds, then cut it into small pieces that will add a spicy note to your dish. Chop the leek and garlic finely, being careful not to leave large pieces, as they need to integrate perfectly into the preparation. In a separate bowl, combine soy sauce, rice vinegar, water, 2-3 grams of salt, seasoning powder, sesame oil, and starch. Mix well until you achieve a homogeneous composition.
After the waiting time is over, squeeze the eggplant pieces well to remove excess water, to prevent the oil from splattering during frying. In a large skillet, pour a generous amount of oil and let it heat up well. When the oil reaches the optimal temperature, add the eggplant pieces, frying them over medium heat. Use chopsticks to turn them, ensuring they fry evenly. When the eggplants turn golden yellow, remove them onto a plate and continue with the rest of the pieces, cleaning the skillet of the remaining oil between steps.
After all the eggplants are fried, put a little oil in the skillet and heat it well. Add the leek and half of the chopped garlic, frying over medium heat until the flavors are released and delight your senses. When the leek becomes translucent and starts to release its aroma, add the fried eggplants and the pieces of chili pepper, mixing everything for about 20 seconds. This way, all the ingredients will intertwine harmoniously.
Now, take the previously prepared sauce and mix it again to prevent the starch sediments. Pour the mixture into the skillet, mixing well to incorporate all the ingredients. Finally, add the remaining garlic and mix once more. Your dish is ready! Serve it on a plate, and its inviting aroma will surely delight your meal. This recipe is not only simple but also full of flavor, perfect for impressing family or friends.
Meanwhile, prepare the chili pepper: remove the stem and seeds, then cut it into small pieces that will add a spicy note to your dish. Chop the leek and garlic finely, being careful not to leave large pieces, as they need to integrate perfectly into the preparation. In a separate bowl, combine soy sauce, rice vinegar, water, 2-3 grams of salt, seasoning powder, sesame oil, and starch. Mix well until you achieve a homogeneous composition.
After the waiting time is over, squeeze the eggplant pieces well to remove excess water, to prevent the oil from splattering during frying. In a large skillet, pour a generous amount of oil and let it heat up well. When the oil reaches the optimal temperature, add the eggplant pieces, frying them over medium heat. Use chopsticks to turn them, ensuring they fry evenly. When the eggplants turn golden yellow, remove them onto a plate and continue with the rest of the pieces, cleaning the skillet of the remaining oil between steps.
After all the eggplants are fried, put a little oil in the skillet and heat it well. Add the leek and half of the chopped garlic, frying over medium heat until the flavors are released and delight your senses. When the leek becomes translucent and starts to release its aroma, add the fried eggplants and the pieces of chili pepper, mixing everything for about 20 seconds. This way, all the ingredients will intertwine harmoniously.
Now, take the previously prepared sauce and mix it again to prevent the starch sediments. Pour the mixture into the skillet, mixing well to incorporate all the ingredients. Finally, add the remaining garlic and mix once more. Your dish is ready! Serve it on a plate, and its inviting aroma will surely delight your meal. This recipe is not only simple but also full of flavor, perfect for impressing family or friends.
Ingredients
1 large round eggplant, 1 large chili pepper (or two small ones), a piece of leek, 4-6 cloves of garlic, 15 ml soy sauce, 5 ml rice vinegar, 45 ml water, 25 g sugar, 4-5 g salt, 1 g seasoning powder, 3 ml sesame oil, 5 g starch