- Eggplant large - 1 piece
- Soy sauce - 2 items. spoons
- Vinegar - 1 st. a spoon
- Brown sugar - 2 Art. spoons
- Honey - 1 teaspoon
- Sol - 1 Pinch
- Olive oil - 50 milliliters
- Starch - 1 st. a spoon
Eggplant my and cut into long and thick pieces. In a frying pan, we warm up the olive oil, we put there the sliced eggplants, salt. 3-4 minutes fry eggplants on a fast fire, then reduce the fire, pour half a cup of water and 15 minutes stew, stirring. Then the eggplants are removed from the fire and put into a plate. And in the same frying pan we pour sauce: a mixture of soy sauce, starch, vinegar, sugar and honey. Pour half a cup of water and warm the sauce for 3-4 minutes. Add the roasted eggplants in the sauce, stir well and stew for 2-3 more minutes. Eggplants in Chinese are ready!
Servings: 3-4