Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Aubergine
Sauce
How it's done
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Aubergine
Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, add the aubergines, season with salt, cover and cook over a medium heat for approx. 20 mins. until soft.
Sauce
Heat the oil in a pan. Add the garlic and ginger, sauté for approx. 2 mins. Add the sugar and chilli flakes, cook briefly. Mix the cornflour with the water, soya sauce and balsamic, add to the pan and reduce to a thick sauce for approx. 3 mins., stirring occasionally. Carefully mix the aubergines with the sauce, serve. Scatter the peanuts and coriander over the top.
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