Dried eggplant with beans

Why not make a side dish of vegetables? It is not only delicious, but also healthy. Many housewives prepare vegetables for the winter in different ways: freeze, dry, canned. This recipe reveals the secrets of cooking dried eggplant. They are as delicious as they are fresh. Before cooking, they need to be poured with boiling water and held for 15-20 minutes.

1. Prepare the sauce: pour soy sauce, black bean sauce with garlic, rice vinegar into a small container, add chili sauce, pour brown sugar. Mix everything thoroughly.

2. The green string beans are thoroughly washed under running water. Cut off the ends on both sides, cut the pod into two or three parts. Blanch the beans in boiling water for 4 minutes. Drain the broth, pour cold water over the beans. The pods should not be soft, but slightly crispy.

3. My green onion, cut finely. Peel the ginger root, grate it on a fine grater. Garlic is cleaned, passed through a press. Put the dried eggplants in a bowl, pour boiling water. Cover with a lid, leave for 15 minutes. Then we drain the water.

4. Heat the peanut butter in a wok pan. If there is no such thing, you can use an ordinary large frying pan with a thick bottom. Fry the eggplant for 6 minutes.

5. Then add ginger and garlic to the eggplant, continue to fry until the aroma appears. After 5 minutes we spread the beans, pour the sauce prepared earlier. Keep on fire for 3-4 minutes.

6. Lay out the vegetables in portions, sprinkle with sesame oil. Decorate with chopped green onions and cashew nuts.

Eat well! Bon appetit!