Eggplant in Chinese sauce

Step-by-step cooking

1. Step 1:

   

   In order to cook eggplants in Chinese sauce, prepare the eggplants themselves, you will also need high-quality soy sauce, granulated sugar, a little salt, vinegar (I used natural apple), honey, water, vegetable oil and starch (I took corn).

2. Step 2:

   

   Wash the eggplants, cut off the tips. Cut the fruits into small cubes, add salt, mix and set aside for 15-20 minutes to get rid of possible bitterness, which is often inherent in eggplants.

3. Step 3:

   

   Heat vegetable oil in a frying pan, put the prepared eggplant slices and fry, stirring frequently, until lightly browned. Add half a cup of water to the pan and, covered with a lid, simmer for about 15 minutes.

5. Step 4:

   

   In a separate container, combine soy sauce, vinegar, granulated sugar, honey, the remaining half a cup of water and starch. Stir until smooth. Pour the sauce into the frying pan where the eggplants were fried.

6. Step 5:

   

   Add the eggplant to the sauce, stir and simmer for a few minutes after boiling. You can serve such eggplants both hot and warm or chilled. When serving, supplement the dish to your taste with chopped fresh herbs, white or black sesame seeds.