Eggplant and shitake snack

alberginies_shitake
Leer en español. Llegir en català.

This is a modification and widening of this El Comidista’s recipe. I mix those eggplants with shitake mushrooms so the meal is even tastier.It’s a good side for meat and fish, or qe could add an escrambled egg and some noodles and we have a complete meal.

Ingredients

  • 2 eggplants
  • 3 tbsp of soy sauce
  • 3 tbsp of rice vinegar
  • 1 tbsp of oyster sauce or fish sauce
  • 1 tbsp of honey (preferably not very strong)
  • 1 lime (juice)
  • 1/2 tsp of powdered chilli
  • 1 tbsp of sesame seeds
  • Some peanuts
  • Sunflower oil

Preparation

  1. We cut the eggplants into sticks, and fry them in a very hot pan, using sunflower oil until they brown.
  2. We take them out of the pan and leave them on a piece of absorbent paper to eliminate the extra oil.
  3. We prepare the mix of all the other ingredients (except sesam seeds and peanuts). We pour it in a cooking pot and we add the eggplants, the amount of water needed to cover them and the sliced shitake.
  4. We boil it 10-15 minutes or until the eggplants are soft.
  5. We take out the eggplants and shitake and let the sauce reduce until it looks like syrup.
  6. We serve the eggplants and shitake, pouring the asuce all over them, and decorate with sesame seeds and minced peanuts. We can also add some lime zest.
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