Ingredients
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4 small Aubergine
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4 tablespoons Olive oil
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1 tablespoon Garlic paste
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1 tablespoon Red chili paste
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2 teaspoons grated Ginger
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To taste Salt and pepper
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1 tablespoon Rice vinegar
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2 tablespoons Soy sauce
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2 tablespoons Chive
Directions
Chinese aubergine is a variety of aubergine that is long in shape and of a bright purple color. It is less common than the classical Italian round aubergine but is equally delicious! More than that, as its skin is less thick than the Italian one, it cooks faster and more evenly.
This is a popular recipe that uses a delicious and slightly spicy garlic sauce for a tasty aubergine stir-fry. It can accompany faux meats, salads, or even be enjoyed on its own.
You can try this recipe also with small aubergines.
To prepare them, heat the oil and the spices for one minute, then add the sliced aubergines and stir-fry until they soften. Add the soy sauce, rice vinegar, and chive, and cook for another couple of minutes.
Enjoy your aubergines hot or at room temperature.
Steps
1
Done
5 minutes
|
Slice the aubergine |
2
Done
10 minutes
|
Stir-fryHeat half of the olive oil in a pan, together with the ginger, garlic paste, and red chilli paste. When it starts to sizzle, add the aubergine, drizzle with the remaining olive oil, and cook, stirring, for 5-7 minutes, until it softens. Add the rice vinegar and the soy sauce and continue to cook for 1-2 minutes. Sprinkle with chives and take off the heat. |
3
Done
|
Serve |