Shanghai-Style Eggplants
Description
Perfect for the table and with drinks. Chinese cuisine is quite specific and spicy in itself. Shanghai cuisine is no exception. Nevertheless, if you skillfully prepare the key component of the dish—the sauce—even spicy cuisine will seem very tasty and piquant. To cook Shanghai-style eggplant, it is important to use the right spices. Do not overdo the salt—the soy sauce is already quite salty. You can add sesame oil or mix light and dark soy sauce. See the recipe with photos below. Serve with herbs and sauce.
Instructions
- 1
Step 1
Peel and cut the eggplants into fairly thick rings. Sprinkle with salt and set aside for 10–15 minutes.
- 2
Step 2
Now, in a small amount of oil, fry the eggplants on both sides for 7–10 minutes.
- 3
Step 3
Preparing the sauce: mix the broth, soy sauce, tomato paste, minced garlic, and spices. In the pan where the eggplants were fried, simmer the sauce for about 5 minutes.
- 4
Step 4
Now we add the eggplants to the sauce and stew until done. That’s all! Our Shanghai-style eggplants are ready! Serve them piping hot; you can garnish with herbs and prepare a light side dish for them—rice or potatoes. )