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 Buckwheat Noodles with Eggplant Recipe
Spicy Chinese-style dinner. It is always useful in fasting, but it can also serve as a side dish for meat dishes. Yummy!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Finely chop the eggplants, sprinkle them with salt and leave for 20 minutes to release moisture. Rinse well. Simmer in a frying pan until tender. During cooking, add garlic and a little salt (some of the salt from the eggplant has already been absorbed at the initial stage).
    Finely chop the eggplants, sprinkle them with salt and leave for 20 minutes to release moisture. Rinse well. Simmer in a frying pan until tender. During cooking, add garlic and a little salt (some of the salt from the eggplant has already been absorbed at the initial stage).
  2. Fry onions and carrots in a separate frying pan, add soy sauce. I add a pinch of sugar for more flavor disclosure.
    Fry onions and carrots in a separate frying pan, add soy sauce. I add a pinch of sugar for more flavor disclosure.
  3. Mix eggplant with onion and carrot.
    Mix eggplant with onion and carrot.
  4. I use buckwheat noodles like this. Boil for 5-7 minutes, strain and add to the vegetables. Mix well.
    I use buckwheat noodles like this. Boil for 5-7 minutes, strain and add to the vegetables. Mix well.
  5. Ready!
    Ready!
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