Composition / ingredients
Step-by-step cooking
Step 1:
First we take eggplants
Step 2:
And cut them across with a thickness of about 0.5 centimeters. Now they grow eggplants that are not bitter, but if you come across a variety with bitterness, then sprinkle the cut eggplant with salt and let it stand for 10-15 minutes until the juice is released. Then rinse the eggplant under running water and dry with napkins.
Step 3:
Grate ginger
Step 4:
Squeeze the juice out of it
Step 5:
Mix the oil, soy sauce, balsamic vinegar, ginger juice and coat the eggplant with all this mixture. Marinade can be made to your taste, increasing or decreasing the amount, as well as adding or excluding ingredients, depending on your preferences.
Step 6:
Leave the eggplants to marinate for about 30 minutes. Now bake the eggplants on the grill for 3-5 minutes on each side, greasing with marinade. I suggest serving soy sauce to them on the table, you can also sprinkle chopped parsley for beauty.
Step 7:
That's what happened
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Soy sauce - 51 kcal/100g
- Peanut butter - 895 kcal/100g
- Balsamic vinegar - 88 kcal/100g
