The manufacturing procedure is really simple, you just need to adhere to the techniques that we have actually composed on this web page. The adhering to are the phases of how to prepare SWEET AND SPICY CHICKPEA AND JAPONESE EGGPLANT.
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.
- Read more please visit : simplyvegelicious.com
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