Eggplant Clay Pot Sensation-vegetarian recipe
Eggplant Clay Pot Sensation Ingredients
- 1 large eggplant or Chinese eggplant, washed and cut into 1-cm (½ inch) slices
- 2 Tablespoons potato starch
- ½ cup + 2 Tablespoons canola oil
- 1 sweet onion (or 1 leek), finely chopped
- ¾ cup Coco Rico coconut soda
Eggplant Clay Pot Sensation Seasoning
- 3 Tablespoons soy sauce
- 2 Tablespoons mushroom sauce
- ½ teaspoon mushroom seasoning
- ¾ cup Coco Rico coconut soda
- 1 teaspoon black pepper
Eggplant Clay Pot Sensation Garnish
- ½ bunch cilantro, finely chopped
- A few thin slices of fresh chili peppers
How to cook Eggplant Clay Pot Sensation
Coat each eggplant slice with the potato starch, and put aside. Preheat ½ cup canola oil into a non-stick skillet on medium heat. When the oil is hot, deep-fry each slice of eggplants until golden. Remove from the skillet and put onto a plate.
Preheat 2 Tablespoons canola oil into a clay pot using medium heat. When the oil is hot, stir fry the chopped onion until golden and fragrant. Add in all the seasonings ingredients and bring to a boil. Then lower heat. Put in the fried eggplants and cook for 5 minutes to allow the seasonings to absorb into the fried eggplant. Turn the eggplant over and continue to simmer on low heat.
When the sauce thickens, add ½ cup Coco Rico coconut soda. Cook until the sauce thickens. Place the eggplant clay pot sensation onto a big plate. Sprinkle the chopped cilantro and the sliced chili peppers on top. Serve with hot steamed rice.
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