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