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Print Recipe
Buckwheat Noodles with Eggplant Recipe
Spicy dinner with a Chinese twist. Always useful in the post, but can serve as a garnish and meat dishes. Yummy!
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Eggplants are chopped, sprinkle them with salt and leave for 20 minutes to release moisture. Rinse well. Put out in a pan until ready. During cooking, add garlic and a little salt (some eggplant salt is already absorbed at the initial stage).
    Eggplants are chopped, sprinkle them with salt and leave for 20 minutes to release moisture. Rinse well. Put out in a pan until ready. During cooking, add garlic and a little salt (some eggplant salt is already absorbed at the initial stage).
  2. In a separate pan fry onions and carrots, add soy sauce. I add a pinch of sugar for more flavor disclosure.
    In a separate pan fry onions and carrots, add soy sauce. I add a pinch of sugar for more flavor disclosure.
  3. Mix the eggplants with onions and carrots.
    Mix the eggplants with onions and carrots.
  4. I use buckwheat noodles like this. Boil for 5-7 minutes, drain and add to vegetables. Stir well.
    I use buckwheat noodles like this. Boil for 5-7 minutes, drain and add to vegetables. Stir well.
  5. Ready!
    Ready!

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