Asian-style eggplant: how to cook so that the vegetable is not bitter

Eggplant is a tasty, versatile vegetable that makes a great base for a variety of appetizers. The product has a rather spicy taste and goes well with various ingredients. Therefore, it is worth cooking in an Asian style. And to remove the specific bitterness, you can use a simple life hack.

The idea of cooking Asian-style eggplant was published on the Instagram page of food blogger Maria (marisha_recepti). To prevent the vegetable from being bitter, you need to cover it with salt and pour water over for 30 minutes.

Ingredients:

• eggplant - 500 g⠀
• starch - 3.5 tbsp
• salt - 1/2 tsp.
• vegetable oil for frying.

Ingredients for the sauce:

• bell pepper - 1 pc.
• garlic - 4 cloves
• ginger - 1/2 tsp.
• soy sauce - 4 tbsp
• 9% vinegar - 1 tbsp.
• starch - 1.5 tsp.
• water - 100 ml
• honey - 1 tbsp.
• sugar - 1 tbsp
• cilantro or parsley

Method of preparation:

1. Cut the eggplant into long slices. Sprinkle with salt and cover with cold water. Leave for 30 minutes to remove excess bitterness.

2. Prepare the sauce: cut the pepper into small cubes.

3. Chop the garlic.

4. Fry garlic and ginger in oil for 20-30 seconds.

5. Add pepper and fry for another 2 minutes.

6. Then add honey, sugar, soy sauce, and vinegar, and stir.

7. Dissolve the starch in cold water.

8. Pour a thin stream into the sauce, stirring constantly. Bring to a boil and cook for 5 minutes.

9. Wash the eggplants, squeeze them out, and dry them with a paper towel. Cover with starch and mix. Fry in vegetable oil until soft.

10. Add the sauce. Stir and sprinkle with herbs.