Caramelized Eggplants with Buckwheat

We are glad to see you on makfa.ru! For a convenient and easy use of our website we apply cookies. If you want to get more information and read our Policy on cookies, please follow the link. By continuing to use our website, including the one-time scrolling, you agree with our use of cookies.

I agree

The website may be displayed incorrectly in this browser. You are recommended to install a more advanced browser.

Chrome Safari Firefox Opera Explorer

Caramelized Eggplants with Buckwheat

Caramelized Eggplants with Buckwheat
Ingredients
2 servings

2 packets of Makfa buckwheat in packets

1 eggplant

15 g of corn starch

4 tbsp of vegetable oil

1 tomato

1 clove of garlic for service

2 stalks of green onion

salt

for the dressing:

70 ml of sweet and sour chili sauce

1 tbsp of soy sauce

1 tsp of rice vinegar

2 sprigs of cilantro

Cooking
time
45 minutes

Main
ingredient
Buckwheat

Additional properties For kids

Cooking

1. Pour water in a saucepan, add a little salt and bring to a boil. Shake the packets with buckwheat and gently lower them into the water. Reduce heat and cook the bucwheat for 7 minutes until ready. Let cool and remove the buckwheat from the packet.

2. Peel the eggplant, cut into triangles, moisten with water and roll the pieces in cornstarch. Heat the vegetable oil in a wok and fry the eggplant for 5-7 minutes on each side until golden.

3. Wash the tomato, cut into wedges, and scald with hot oil from the eggplant pan.

4. Place the tomato and eggplant pieces into a plate. Mix all the ingredients for the dressing, add to the vegetables and mix.

5. Sprinkle the caramelized eggplants with buckwheat with chopped garlic and minced onion, and serve.

Cuisine China and South-Eastern Asia
Dish type Entrees