Stuffed Aubergine With Tomato Sauce
In chinese food, this is very delicious dishes Road
Ingredients:
250 g
Aubergine 100 g Ground
meat 100 g Bread crumbs
1
Egg 30 g All-purpose flour
10 g Carrot slices
1 tsp Corn starch
1 tbsp Water
Some chopped spring onion to garnish
Some frying oil
Sauce 1:
1 tbsp Chopped spring onion
1 tsp Ginger paste
1 tsp Salt
1 tsp
Chicken powder
½ Egg
Sauce 2:
50 g
Tomato wedge
1 tbsp Ketchup
1 tsp Chicken powder
1 tsp Salt
1 tbsp Sugar
1 tsp White vinegar
½ cup Water
Cooking methods:
Peel the skin of aubergine, and cut into 0.3cm rounds. Mix ground meant and sauce (1) in a small bowl and set aside.
Spread some ground meat on a piece of aubergine, cover with another and thinly coat with some flour.
Beat the egg in a bowl. Dip the aubergine in the egg, then fully coat with bread crumbs.
Heat up some oil in a wok,
deep-fry the aubergine until golden brown. Drain and place them in a serving plate.
Heat up a wok with a tablespoon of oil, add in tomato wedges and carrots. Pour in the sauce (2), bring to boil and thicken with the cornstarch. Pour the sauce all over the aubergine. Garnish with chopped spring onion and serve.
