eggplant is here marinated, then stirfried and cooked
eggplant is first marinated in sweet, salty and umami flavors with ginger impairing some spiciness, then stir-fried and cooked in a vegetable broth.
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Cooking tools:
- Mortar and pestle
- Wok
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Spatula
- Peeler
- Stove
- Plate
Ingredients
- 2 large eggplants (total 28 oz or 800 g)
- 0.71 oz (20 g) fresh ginger root
- 4 tbsp tomato ketchup or tomato paste
- 3 tbsp palm or cane sugar
- 4 tbsp light soy sauce
- 3 tbsp rice wine (shaoxingjiu)
- 3 tbsp olive oil
- 1 cup vegetable broth
- 3 tbsp raw sesame seeds
- 1 tbsp tapioca or corn starch
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp toasted (black) sesame oil
- 1 tbsp finely cut parsley or spring onion for decoration
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