Spicy Chinese Eggplant with Rice
30 min
Vegan
34293
For 2 Portions
120 g
basmati rice
20 g
ginger
10 g
cilantro, fresh
2
green onion
2
eggplant
1
chili pepper
4 tbsp
sesame oil
2 tsp
cane sugar, unrefined
2 tbsp
soy sauce
2 clove(s)
garlic
1 tsp
cornstarch
salt
1. All set?
2. Wash eggplant and remove ends. Slice lengthwise into thin strips.
3. Put eggplant in a bowl and cover with water. Season with salt, stir, and let sit for 15 min.