Chinese-style potatoes with eggplants
Description
The recipe won't take much time. Chinese-style potatoes with eggplants acquire a sweet and sour taste, typical of most dishes from that region. Chinese-style potatoes with eggplants can be considered almost a diet dish, as it contains virtually no fat, and we cook it by stewing. Of course, meat lovers can serve this as a side dish, but for me, it's a complete meal for lunch or dinner. So, here is the recipe for Chinese-style potatoes with eggplants—read and enjoy :) Serve hot.
Instructions
- 1
Step 1
Peel the potatoes, wash them, and cut into fairly large pieces. If the potatoes are small, leave them whole.
- 2
Step 2
Wash the tomatoes and remove their skins. To do this, dip them in boiling water and immediately into cold water. The skin will come off very easily. Cut into pieces.
- 3
Step 3
Peel the eggplants, wash them, cut into cubes, salt them, and once they release liquid, squeeze them to remove bitterness.
- 4
Step 4
Fry the potatoes in a pan until golden brown.
- 5
Step 5
Coat the eggplants in flour and add them to the potatoes. Simmer the vegetables until almost cooked, adding salt and pepper to taste.
- 6
Step 6
Add soy sauce, sesame oil, starch, and 0.5 tsp of sugar to the sliced tomatoes. Ten minutes before the eggplants and potatoes are done, add the tomatoes to the pan.
- 7
Step 7
Chop the herbs. I add dill when the vegetables are already cooked.
- 8
Step 8
Chinese-style eggplants with potatoes are ready. You can now serve them on plates.