SWEET AND SPICY CHICKPEA AND JAPONESE EGGPLANT

THIS SWEET AND SPICY CHICKPEA JAPONESE EGGPLANT MEAL IS SURE TO SATISFY THE EGGPLANT LOVER; IT IS FULL OF THE BEAUTIFUL BUTTERY RICHNESS WE LOVE ABOUT THEM.

MY BEAUTIFUL JAPONESE EGGPLANT ARE RIPE, AND MY SISTER GAVE ME A SIMILAR KIND FROM HER OWN GARDEN, SO I FIGURE I WOULD DO A RECIPE CENTERED ON THIS BEAUTIFUL VEGGIE. WHEN I THINK EGGPLANT, TWO CONTRY TYPE OF MEAL COME TO MIND, ITALIAN AND ASIAN. THIS TIME I WENT ASIAN.
THIS RECIPE IS THAI INSPIRED WITH ITS SWEET, SPICY, SALTY AND SOUR NOTES FOUND IN THE LUSCIOUS SAUCE, WICH ENVELOPS CRUNCHY CHICKPEAS, BUTTERY EGGPLANTS AND DELICIOUS GRILLED VEGGIES.
THIS MEAL IS SO DELICIOUS, YOU’LL COME BACK FOR SECONDS.


YOU’LL NEED

  • 2 MEDIUM JAPONESE EGGPLANT (REGULAR ONE WILL DO), CUT IN BIG CHUNKS
  • 1 CAN (540ML) CHICKPEAS
  • 2 CUPS SLICED CREMINI MUSHROOMS
  • 1 SMALL RED BELL PEPPER, JULIENNED (SLICED)
  • 1 TBSP CORN STARTCH

FOR THE SAUCE

  • ¼ CUP SOY SAUCE
  • 1½ TBSP RICE VINEGAR
  • 3 TBSP BROWN SUGAR
  • 1 TSP SAMBAL OELEK
  • ¼ CUP WATER

HOW TO

  • PLACE YOUR EGGPLANT CHUNKS IN A OILED WOK OR BIG FRYING PAN AND COOK UNTIL THEY GET GOLDEN.
  • COOK YOUR MUSHROOMS IN A OILED FRYING PAN UNTIL GOLDEN, ADD THE RED PEPPER AND COOK A MINUTE MORE.
  • ADD THE CHICKPEAS, MUSHROOMS AND RED PEPPERS INTO THE WOK WITH THE GRILLED EGGPLANTS.
  • SPRINKLE WITH THE CORNSTARCH.
  • FOR THE SAUCE, MIX ALL THE INGREDIENTS AND POUR ON THE CHICKPEAS AND VEGGIES, MIX WELL.
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