Eggplant in Ginger Sauce Recipe
This recipe combines two of my favorite ingredients – eggplant and ginger. I know that there are fans of this duo on the site, so I can’t help but share the recipe.
Servings
2
Cook Time
25minutes
Servings
2
Cook Time
25minutes
Ingredients
Instructions
  1. Wash the eggplants, remove the stems. Cut across in half. Then each half is cut into plates slightly less than a centimeter thick. The plates are cut into strips-cubes also slightly less than a centimeter thick.
  2. Add salt to the eggplant bars, mix and let stand for 15 minutes to get the bitterness out.
  3. Wash the bars and fry in oil.
  4. While the bakliks are frying, chop the hot pepper (for those who are very spicy, remove the seeds, I left them). Cut the onion diagonally into long strips (I didn’t have any onions). Crush the garlic with the flat side of a knife and finely chop it.
  5. Transfer the finished eggplants to a paper towel and let the excess oil drain (I did not do this). Fry the pepper, onion and garlic for a minute in the remaining oil.
  6. In a bowl, mix soy sauce, lemon juice, grated (or dry) ginger and sugar. Stir until the sugar dissolves.
  7. Mix the dressing and fried onion, garlic and pepper with buckwheat porridge. Mix well, cool, transfer to a jar and let stand for at least a couple of hours.
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