Marinated eggplant with toasted sesame
Ingredients
Ingredients for the marinade
- 2 large eggplants (total 28 oz or 800 g)
- 0.71 oz (20 g) fresh ginger root
- 4 tbsp tomato ketchup or tomato paste
- 3 tbsp palm or cane sugar
- 4 tbsp light soy sauce
- 3 tbsp rice wine (shaoxingjiu)
Ingredients for the eggplant dish
- 3 tbsp olive oil
- 1 cup vegetable broth
- 3 tbsp raw sesame seeds
- 1 tbsp tapioca or corn starch
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp toasted (black) sesame oil
- 1 tbsp finely cut parsley or spring onion for decoration
Instructions
Instructions to make the marinade
- Peel the ginger and dice
- Cut the eggplants over the length in 4 strings and then cut each in 2 cm long pieces
- mix the tomato ketchup, the sugar, the rice wine and the soysauce and the diced ginger together
- Mix eggplant and marinade and toss now and then. Leave at the least 2 h to marinate.
Instructions to make the eggplant dish
- drain the eggplant pieces for 5 minutes. Reserve some of the draining fluid
- prepare a wok and heat the olive oil
- When the oil is hot, add the eggplant pieces, including the diced ginger and stir-fry for 3 minutes on high heat.
- Then add the vegetable broth and simmer with lid on for 15 min.
- Meanwhile toast the sesame seeds in a skillet until they become fragrant and a shade deeper. Let cool
- Mix in a separate cup the starch with 4 tbsp of the reserved draining liquid
- When the 15 minutes are up, check the doneness of the eggplant, ensure there is not lots of fluids in the pan left (otherwise cook off with the lid off) and mix in the starch mixture while stirring well. Add salt, pepper and the sesame oil
- Serve on a plate, cover with the toasted sesame seeds and optionally with some parsley or finely sliced spring onions
Notes
Method: stir-frying and simmering
Food allergy & intolerance information: soy