Chinese-Style Eggplant in Soy Sauce

Fantastic eggplant flavor with a zesty little kick.

Recipe author

Servings:

Eggplant

Vegetable oil

Garlic

Soy sauce

3.5

Parsley

Dill

Ground black pepper

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 32 % 8 g

Carbohydrates 60 % 15 g

96 kcal

GI: 100 / 0 / 0

Cooking method

As a tradition, at the end of August a friend and I make this Chinese-style eggplant in soy sauce — he's the one who gave me the recipe. First, thoroughly wash the parsley, dill, and eggplant. Peel the eggplants and cut them into thin strips. In a small saucepan, stir together the soy sauce with pepper and garlic that's been pressed with a little salt. Soak the eggplant strips in the sauce and leave them in the fridge for an hour — meanwhile, snack on some ham-and-cheese sandwiches. Once you've chatted and toasted to the get-together, it's back to the kitchen (just a figure of speech — we never left). All that's left is to heat the oil in a cast-iron skillet and give the marinated eggplant a quick fry. And the dish is ready! Plate it up, scatter finely chopped herbs over the top, and dig in. After all, there's a meat course still to come — this is just a light, traditional-Chinese-style warm-up before the real meal.