Rice with Spicy Eggplant Recipe
A wonderful dish in the days of Great Lent-light, but satisfying, from simple and affordable products. Rice saturates, and juicy pieces of eggplant add flavor, making it delicious. Rice with spicy eggplant can be served as an independent dish, and as a side dish to meat.
Servings
1
Cook Time
50minutes
Servings
1
Cook Time
50minutes
Ingredients
For the dish:
For the sauce:
Instructions
  1. Let’s start preparing the dish. Put the rice to cook according to the instructions.
  2. Peel the eggplant (I do not do this) and cut into large cubes.
  3. Roll the eggplant cubes in cornstarch. For convenience, put them in a bowl, pour the starch and mix.
  4. Heat the vegetable oil in a frying pan and fry the eggplant cubes over high heat for 5-7 minutes, add salt and pepper to taste.
  5. The eggplant is ready.
  6. To prepare the sauce: peel the tomatoes, cut them into quarters, put them in the bowl of a blender, add soy sauce, maple syrup, if desired, you can add a pinch of chili pepper.
  7. Using a blender, whisk all the ingredients.
  8. In a separate bowl, mix the water with the cornstarch and set them aside for now.
  9. Pour the sauce into a saucepan and put it on the fire. In the hot sauce, pour a thin stream of starch with water and mix quickly so that no lumps form. The sauce is ready.
  10. It remains only to transfer the fried eggplants to the sauce and mix well.
  11. Now we start serving the dish and serve it to the table. Bon Appetit!
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