| Cook Time | 25 minutes |
| Servings |
Ingredients
- 2 pieces Eggplant
- 2 pieces Bulgarian pepper
- 1/2 pieces Chile pepper
- 3 cloves Garlic
- 3 tablespoons Soy sauce
- 1 piece Egg white
- 1 teaspoon Ginger
- 2 tablespoons Starch
- 1 tablespoon Sugar
- Sesame oil
- 1.5 tablespoons Tomato paste
- 50 ml Water
Ingredients
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Instructions
- Bulgarian pepper (I have multicolored) and chili pepper cut into strips.
- Fry chopped bell pepper, chili pepper and ginger grated on a medium grater in sesame oil. Fry the vegetables for 5 minutes.
- Add soy sauce, tomato paste and sugar to the fried vegetables.
- Starch - 0.5 tsp. dilute with water and pour into vegetables.
- Cut the eggplant into strips.
- Mix the egg white with the remaining starch and water.
- Dip the chopped eggplant into the prepared mixture.
- Then fry the eggplants in sesame oil.
- Mix the fried pepper with eggplant.
- Before serving, add chopped garlic. Chinese eggplant salad can be consumed both chilled and hot.
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