My dear foodies,

For today I bring you a dish that you will like a lot, the main ingredient for this recipe will be the Chinese eggplant, although its flavor is a little softer than that of the classic eggplant for this dish is special.
Although you can use both, I mean that if you don't get Chinese Eggplants don't worry you can use the traditional Eggplants.

If you use traditional Eggplants remember to leave them a little submerged in water and salt so that they lose some of their characteristic bitter taste.
Well with nothing else to add, accompany me to prepare this delicious recipe.

Chinese bittersweet Eggplants

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My secrets INGREDIENTS

(for 5 portions):

♡ Chinese Eggplants, 3

♡ Red pepper, 1 small

♡ Leek, 1 (white part only)

♡ Garlic, 4 or 5 cloves

♡ Fresh ginger, 1 1-centimetre piece

♡ Fresh pineapple, 1 slice

♡ Sunflower oil, 1 tablespoon

For the sauce:

♡ Sesame oil, 1 tablespoon

♡ Soy sauce, 4 tablespoons

♡ Agave syrup or brown sugar, 1 tablespoon

♡ Water, 4 tablespoons

♡ Rice vinegar, 4 tablespoons

♡ White wine, 1 tablespoon

♡ Cornstarch, 1 level tablespoon

♡ Harissa or ground cayenne, optional

♡ Salt

♡ Fresh parsley

PREPARATION

Preparation time: 10min
Cooking time: 15min
Total: 25min

The first step is to wash our Eggplants well and then cut them into slices using a diagonal cut, the rest of ingredients such as leek and pepper can be chopped into strips, while ginger and garlic can be cut into very small pieces.

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Remember to wash your vegetables thoroughly to remove any soil particles or chemical protection agents.

The next step will be to choose our best pan, heat it and generously spill a good amount of sunflower oil, then seal the Eggplants when they are not very golden extinguish the fire and reserve.

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Then sauté the leek and red pepper, add a little soy sauce to impregnate our vegetables, be careful with the amount of salt you use remember that the preparation includes soy sauce if it provides a good amount of salt. For when the leeks and peppers are crystallizing, add the garlic, sesame oil and ginger.

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In our best bowl we will mix well the white wine, rice vinegar, soy sauce, water and agave syrup, last step of this mixture will be to pour the corresponding amount of cornstarch, finish mixing well.

The next part will be to sauté everything but the mixture of sauce, when this all ben mixed is when we will pour the mixture of sauce that will give him that bittersweet touch, now if we will mix until it begins to bubble, to give a spicy touch you can use ground cayenne to the taste.

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Then we turn off and reserve, then cut our pineapple into cubes to incorporate it into the Eggplants we have reserved.
I recommend to leave the Eggplants in a medium point of cooking if you pass the Eggplants will begin to undo and it is not the idea.

Now it's time to serve, cut parsley and place it on top of the Eggplants, you can accompany them with a rich white rice, or rice with vegetables, you can also prepare noodles, you can also prepare a rich green salad.

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I hope you enjoy this delicious recipe totally vegan, we can prepare it for a delicious lunch with family or when our friends visit us, another advantage of this recipe is its practicality and that is economical, you will barely spend 3 euros.

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I let you try this recipe and tell me what you think! ;)