15 minutes - and the dish is ready. Great summer appetizer. Eggplant obtained juicy, fragrant, slightly spicy and very tasty.
Slice the eggplant is not very finely. Spread on a plate and put in the microwave. I cook with the lid on the maximum power (mine is 800W) until soft. I usually takes 5-6 minutes. Eggplant can bake in the oven or simply boil (also of softness).
To connect sauce flavored sunflower oil (can be replaced with olive oil, if you like), soy sauce, honey and lemon juice. Vinegar in this dish is never added. Only the lemon juice. Mixed. If you like sharp little, here you can add a little red pepper.
I shift cooked eggplant to the sauce and mix. I leave for 2-3 minutes. At this time, prepare the greens. I love this dish parsley, mint and coriander. But, of course, you can use any fresh herbs. Not sliced very finely and add to eggplant. You can add garlic, if you like. But try first without him. Very nice salty-sweet-sour taste with a hint of fresh herbs.
Of this amount, approximately 2 turns middle portion. But I usually cook just 6-7 eggplants. This dish can be served immediately, but if you leave in the fridge for a few hours, the taste is even more interesting.
Try to cook. I will be waiting for your feedback :)
Ingredients:
• Eggplant - 3-4 pieces.
• Oil flavored sunflower (or olive oil) - 2 tbsp
• Honey - 1 tsp
• Lemon juice - 3 tbsp
• Soy sauce - 3 tablespoons
• Green (I have cilantro, parsley and mint)