Asian style fried aubergines – Vegan

I love eggplants and would add them to dishes whenever I have the chance. But as we all know, eggplants are some demanding vegetables that when cooked can result in something very delicious or something bitter, slimy or strange in taste or texture.
Eggplants cooked the way I will present to you in this recipe are absolutely delicious, full of flavour and the texture is crunchy on the outside and soft and full of flavour on the inside.
You just have to follow a few simple steps, and you will get the best eggplants.

Ingredients: (for 2 portions)

• 10 Asian eggplants (long ones – you can also use regular eggplants, but use an equal quantity)
• 4 tablespoons of cornstarch + 3 extra tablespoons
• 4 teaspoons of sugar
• 70 ml soy sauce
• 70 ml water
• a few slices of ginger
• a head of garlic
• 2-3 green onions
• 60 ml sunflower oil
• salt
• sesame seeds

Start by cutting the eggplants diagonally into slices about 3-4 cm thick. Transfer to a bowl, add plenty of salt, and mix well.

Peel and grate the garlic. Do the same with the ginger.

Mix the water, soy sauce, sugar and 4 tablespoons of cornstarch in a bowl. Mix well until the sugar is slightly melted. Set aside.

Transfer the eggplants to paper towels and leave them for ~15 minutes. After that, pat them dry with paper towels until they are well dried. Transfer them to a bowl, add the 3 tablespoons of cornstarch and mix well until all the eggplant slices are covered in starch.

In a wok, put half the amount of sunflower oil and when it is well heated, brown the eggplants over high heat for a few minutes, stirring periodically so that the eggplants brown on all sides and get a beautiful and uniform color. When they are browned, remove them to a plate and leave them aside for a while

Add the remaining sunflower oil to the wok, and fry the ginger and minced garlic for a maximum of one minute, stirring continuously. Add the eggplants back in and stir to combine.

Using a fork, mix all the sauce ingredients well again and add the sauce to the wok over the eggplants. Mix everything quickly, making sure that each piece of meat is covered in the sauce. Cook for another 1-2 minutes and then turn off the heat.

Transfer to a serving bowl and sprinkle sesame seeds and finely chopped green onions on top.

If you try the recipe, let me know how you liked it ☺️

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