Spicy Crispy Eggplant

Step 1

Cut the eggplants into 5 x 1.5 cm strips. Place in a bowl. Pour vinegar over them and stir. Sprinkle with 2 tablespoons of starch and stir again. Let sit for 10 minutes.

Step 2

In a bowl, mix the dressing ingredients, adding 150 ml of drinking water.

Step 3

Chop the green onions. Finely grate the garlic and ginger.

Step 4

Heat vegetable oil in a frying pan. Fry the eggplants, stirring, for 3–4 minutes. Transfer to paper towels.

Step 5

In the same pan, sauté the garlic and ginger for about 1 minute.

Step 6

Pour in the prepared sauce. Simmer, stirring, for 2–3 minutes. Add the eggplant and mix well.

Step 7

Add green onions. Cook for another 2 minutes. Dissolve 1 tablespoon of cornstarch in 1 tablespoon of cold water. Pour into the pan. Cook, stirring, until thickened.

Step 8

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