Braised eggplant variations - Silent Cooking with Simon Xie Hong (with recipe)
2,947 views · Published 4 September 2014 · 6:21 · Indexed 6 November 2026
Channel: wocomoCOOK · 2014 · Howto & Style
click here to watch the full episode with two more dishes: https://www.youtube.com/watch?v=thp5msaug4c Subscribe to wocomoCOOK: https://goo.gl/9c1suR Follow wocomo on Facebook: https://www.facebook.com/wocomo/ ----- Ingredients: 300g various eggplants: also Chinese and Thai eggplants 4 cloves of garlic 2 chillies colza oil dried chilli salt 1 tbsp of brown sugar 1/8 l of rice wine vegetable stock 1 tbsp of soy sauce 1 spring onion 00:00 Cut the eggplants into chunks, peel garlic clove, cut away the ends from the chili 02:00 Heat colza oil and add the garlic and chillies in the oil, add a few pieces of dried chilli, mix eggplant with garlic and chili, add 1 pinch salt, 1 tbsp of brown sugar, 1/8l of rice wine and vegetable stock, so that the vegetable pieces are almost covered, add 1 tbsp of soy sauce and cook for 5 min. 04:33 Place the eggplant pieces on a plate and serve with the chopped green of a spring onion.
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