Sichuan Aubergines (Yu Xiang Qie Zi)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cut 500 g aubergines into finger-thick batons, sprinkle with salt and leave for 10 minutes, then pat dry. Chop 3 garlic cloves and 10 g ginger.

   10:00
2. 2

   Heat 1 tbsp rapeseed oil in a wok, fry the aubergines for 5-6 minutes until golden brown and soft, then remove.

   5:00
3. 3

   Briefly fry the garlic, ginger and 1 tbsp doubanjiang, then deglaze with 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sugar and 50 ml water.

4. 4

   Return the aubergines to the wok, toss in the sauce for 2 minutes and serve sprinkled with 2 spring onions sliced into rings.

   2:00