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Print Recipe
Buckwheat Noodles with Eggplant Recipe
Savory dinner with Chinese notes. It is always useful in lent, but it can also serve as a side dish for meat dishes. Delicious!
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Finely chop the eggplants, cover with salt and leave for 20 minutes until moisture is released. Rinse well. Simmer in a frying pan until fully cooked. During cooking, add the garlic and a little salt (some salt has already been absorbed by the eggplant at the initial stage).
    Finely chop the eggplants, cover with salt and leave for 20 minutes until moisture is released. Rinse well. Simmer in a frying pan until fully cooked. During cooking, add the garlic and a little salt (some salt has already been absorbed by the eggplant at the initial stage).
  2. In a separate pan, fry the onion and carrot, add the soy sauce. I add a pinch of sugar for more flavor disclosure.
    In a separate pan, fry the onion and carrot, add the soy sauce. I add a pinch of sugar for more flavor disclosure.
  3. Mix the eggplant with the onion and carrot.
    Mix the eggplant with the onion and carrot.
  4. I use buckwheat noodles like this. Boil for 5-7 minutes, drain and add to the vegetables. Mix well.
    I use buckwheat noodles like this. Boil for 5-7 minutes, drain and add to the vegetables. Mix well.
  5. Ready.
    Ready.

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