Crispy Potato-Eggplant Stir Fry with Chili Oil
30 min
Vegan
96021
For 2 Portions
450 g
new potato
20 g
tomato paste
15 g
cilantro, fresh
10 g
ginger
4 g
sesame seed
2
yellow onion
1
eggplant
55 ml
sunflower oil
2 tsp
soy sauce
2 clove(s)
garlic
1 tbsp
chili flake
1 tsp
cumin seed
1 tsp
agave syrup
salt
1. All set?
2. Wash and cut ginger into slices.
3. Crush garlic clove with the flat side of a big knife until you hear a light crunch. Then, remove the loose skin.