Eggplant in the Asian way Ingredients:
Ginger root - 1 tbsp.
Sesame
Salt
Water
Preparation:
Сhop the eggplant coarsely, salt, stir and leave for 30 minutes.
Rinse under water and put on paper towels.
Peel the ginger root and grate on a fine grater.
Roast the eggplant for a couple of minutes over medium heat. Do not stir frequently, they should brown.
Add the ginger and stir to combine. Add the soy sauce and stir to combine.
Pour in the water. The eggplant should be halfway in the water.
Cover and cook for 10-15 minutes over low heat until soft.
