Crispy Chili Ginger Eggplant
30 min
Vegan
56306
For 2 Portions
120 g
basmati rice
10 g
cilantro, fresh
6 g
ginger
4 g
sesame seed
2
eggplant
1
green onion
1/2 tsp
chili oil
100 ml
water
70 g
cornstarch
3 tbsp
vegetable oil
2 tbsp
rice vinegar
2 tbsp
soy sauce
2 tbsp
maple syrup
1 clove(s)
garlic
1/2 tsp
vegan fish sauce
salt
1. All set?
2. Cook rice according to package instructions in a pot of salted water.
3. Wash the eggplant, halve it and cut it into sticks.