Spicy saucy eggplants

INGREDIENTS

• 1 tsp black pepper
• 1 tsp salt
• 2½ tbsp vegetable oil
• 1 eggplant
• 1 onion
• 2 cloves garlic
• 1 red chili pepper
• 1 pack coriander
• 2 tbsp soy sauce
• 2 tbsp red wine vinegar
• 1 tbsp powdered sugar
• 1 tsp corn flour

TOOLS

• 2 bowls
• 1 spoon
• 1 frying pan
• 1 wok
• 1 lid
• 1 knife

Cut the eggplant into 2.5 cm chunks. Peel the onion, then cut it into half-moon slices. Peel and slice the garlic. Chop the coriander and thinly slice the red chili pepper.

Put the corn flour and 2 tbsp of water in a bowl. Dissolve with a spoon to get a corn flour mixture.

Put the corn flour mixture, soy sauce, red wine vinegar, and powdered sugar in a second bowl. Mix with a spoon to get a sour sauce.

Drizzle 1.5 tbsp of vegetable oil over a frying pan and turn on the heat. Add the eggplant chunks, salt, and black pepper. Cook for 15 minutes, stirring occasionally with a spoon. Then remove from the heat to get cooked eggplants.

Drizzle the remaining vegetable oil over a wok and turn on the heat. Add the onion and garlic slices and cook over low heat for 2 minutes. Stir with a spoon and cook for another 2 minutes. Then add the cooked eggplants and sour sauce and stir again with a spoon. Cover with a lid and cook for 2 more minutes. Then remove the lid and stir with a spoon. Remove from the heat and sprinkle with the red chili pepper slices and chopped coriander.

It’s ready to be served !