Eggplant nikkei (in starch)
Cooking time:
35 minutes
Active time:
35 minutes
Complexity:
Easy
Crispy crust, delicate flesh inside, hot sauce and bright restaurant eggplant serving in the home kitchen. Do not be afraid of deep frying: with proper preparation, the oil remains not inside the eggplants, but outside.
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5
Recipe "Eggplant nikkei (in starch)"
Ingredients for 4 servings
eggplants
1-2 pcs.
corn starch
1 tbsp. spoon
refined oil
0.5 liters
garlic
1 clove
teriyaki sauce
0.5 cans
lime
0.5 pcs.
hot pepper
several rings
cilantro
a few twigs
cherry tomatoes
150 g
Step 1/7
Cut the eggplants into large cubes.
Step 2/7
Boil about 1 liter of water, blanch the eggplants for 3-4 minutes, recline on a sieve, let drain.
Step 3/7
Then dry the eggplant pieces on a napkin and roll in starch.
Step 4/7
Pour the vegetable oil into a saucepan or deep frying pan and heat until the mixing layers of different temperatures are no longer visible in the oil thickness.
Step 5/7
In hot oil, fry the aubergines in small portions for about 4-5 minutes until crisp. Put the aubergines on a napkin to remove excess oil.
Step 6/7
In a saucepan, combine the teriyaki sauce, add lime juice, crushed garlic and a couple of hot pepper rings. Warm the sauce without bringing to a boil.
Step 7/7
Cut cherry into halves, put on plates, put aubergines on top and pour hot sauce over everything. Garnish with cilantro and serve immediately. An important nuance: do not stir the eggplant with the sauce in advance to keep the crisp.
Ingredients for 4 servings
eggplants
1-2 pcs.
corn starch
1 tbsp. spoon
refined oil
0.5 liters
garlic
1 clove
teriyaki sauce
0.5 cans
lime
0.5 pcs.
hot pepper
several rings
cilantro
a few twigs
cherry tomatoes
150 g
Nutritional value per 100 g
Calories
112 kcal
Proteins
1 g
Fats
4 g
Carbohydrates
18 g
Saturated fat
0 g
Dietary fiber
2 g
Added sugar
9 g
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