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!
Servings
5
Cook Time
60minutes
Servings
5
Cook Time
60minutes
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).
  2. 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.
  4. I use buckwheat noodles like this. Boil for 5-7 minutes, drain and add to the vegetables. Mix well.
  5. Ready.
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