Shanghai eggplant is just a godsend for those who love this wonderful vegetable (by the way, are eggplants vegetables?), And, at the same time, do not like to bother with them.
I don't know why in Shanghai. Perhaps the combination of chili, sugar and soy sauce gave this name - the dish clearly has a Chinese flavor. These eggplants go well as a side dish, but they can be eaten as an independent dish.
We take:
- 500 BC eggplant;
- 100 milliliters of vegetable oil;
- 300 milliliters of cold water;
- One red chili;
- Two cloves of garlic;
- 2 tablespoons of soy sauce
- 1 tablespoon sugar
How we cook:
Cut the eggplant in half, and then cut each half in half. further, we turn the quarters into cubes. Sprinkle everything with salt, mix well and leave for 15 minutes, then rinse with water and dry on a towel.
Clean the chili pepper from seeds and partitions, finely chop the garlic.
We heat the oil in a frying pan, add garlic and chili there, and then add the eggplants.
We fry until there is no free oil in the pan, and we begin to conjure with water. Add a tablespoon at a time until we use half the volume. BUT you need to add not spoon by spoon, but at intervals - you add a spoon, the water is all absorbed (or boiled away, the devil knows!), Add another spoon.
As soon as half of the water has been used up in this way, pour in the soy sauce, add sugar, the remaining water, stir and simmer until all the water has boiled away or is absorbed.
And then - you can eat! Bon Appetit!