Ingredients // Spices

Eggplant Peking

  • Close eggplant - 1 Each
  • Pork - 150 grams
  • Egg - 1 Each
  • Chile pepper - 2 pieces
  • Garlic - 3 cloves
  • Sugar - 2 tbsp.
  • spoon Vegetable oil - 3 tbsp.spoon
  • Starch - 1 tbsp.Spoon
  • cilantro, green onion, salt, black pepper - - To taste

our Cut eggplant lengthwise into slices length somewhere in the 5 cm, as shown in the photos.VERY IMPORTANT - sliced ​​eggplant soaked in ordinary cold water for 10 minutes.Because of this eggplant absorbs an oil when frying.While the eggplant is soaked, chopped green onions and cilantro.With the blender do pork stuffing.You can, of course, once ready to buy beef at the store - but I do not trust them.Add the minced one egg, a little vegetable oil, salt and pepper.If possible, drizzle a little rice wine.We reserve the stuffing for 10-15 minutes pomarinovatsya.We get our water from the eggplant.Now they need to roll in starch and quickly fry in very rapid fire in a large amount of boiling oil.Fry until a nice golden brown, then remove

from the heat and throw in a sieve to glass excess oil.In the same frying pan over high heat fry the minced pork.During the cooking add to the minced finely chopped chili peppers and garlic.Here it is possible to pour a little soy sauce, rice wine and add sugar - but this is optional.When the oil boil in the same pan, toss roasted eggplant, sprinkle with herbs, fry 30 seconds - and immediately serve.Eggplant Peking ready!

Servings: 3-4