Savoury eggplant

1 serving


Peel the aubergines, cut into 2-3cm cubes and dry with a paper towel. Finely chop the garlic, onions and peeled ginger. Mix all the ingredients of the sauce well in a separate dish. Heat the oil (not very much) in a wok or frying pan and fry the aubergines until tender for about 2 minutes. It is possible to fry in portions, since pieces of vegetables should swim freely in oil. Remove and allow to drain oil. Pour almost all the oil out of the wok or from the pan and heat the rest. Put the garlic and ginger in it, add the onion, all the sauce ingredients and pieces of eggplant and simmer over a medium heat, stirring, for about 2 minutes. Add the starch diluted in a small amount of water, pour sesame oil and serve with the rice on a heated plate.