Eggplant Clay Pot Sensation

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.

Related Posts by Categories

0 comments: template by : unique-templates