Geethu's Kitchen - Edit Recipe: Chinese Eggplant - Hot and Spicy
Editing Tips
Do NOT use double quotes " anywhere! Use
"
instead
Enclose betwwen
<del>
and
</del>
for
strikethrough
Enclose betwwen
<b>
and
</b>
for
bold
Enclose betwwen
<i>
and
</i>
for
italics
Use
<img src='img/ipot-pink.png' height='20' width='20'>
for IP icons
Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
http://thebhaskarans.pbworks.com/w/page/47725541/Hot%20Spicy%20Eggplant
Ingredients
20-25 small (or ~15 medium/large or 4-5 long) Japanese eggplants, cut length-wise 2x3 (2x4 for larger ones) - should fill large old steel bowl 2 large red onions, chopped - should fill mummy steel bowl 1 ladle (1/4 cup, 4 Tbsp) canola oil 1 Tbsp <del>2 tsp</del> crushed red pepper 4 Tbsp ginger-garlic paste OR 3 Tbsp Costco minced garlic + 2 Tbsp ginger paste 4 Tbsp of soy sauce 3 Tbsp hot bean sauce 3 Tbsp apple cider vinegar 2 tsp level salt
Steps
Heat oil and fry the res crushed pepper flakes - HI Add onions, ginger and garlic and fry well for 4-5 minutes - HI Add the eggplants pieces and stir well - HI Continue frying for 10 min (add 2 Tbsp water as needed to deglaze) - MED Add the soy sauce, vinegar, hot bean sauce, salt and stir well for 4-5 min- MED Turn off the heat, drizzle the sesame oil over the beans.
Save Recipe