Usuba
Eggplants with Potatoes and Meat
A hearty dish with tender meat, crispy potatoes, and eggplants. Vegetables are sautéed with carrots and peppers, then stewed in a sauce with soy sauce and cornstarch until thickened. Suitable for both everyday dinner and festive occasions.
- Total
- 40 min
- Standard serving
- 901.4 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cut the meat into medium-sized pieces. Pour vegetable oil into a deep skillet and add the meat. Fry over medium heat until a brown crust forms on all sides.
Slice the onion into half rings and add to the meat. Fry until the onion turns golden.
Slice the carrots into rings and place them in a pan. Fry until the carrots are soft.
- 2
Step 2
Cut the pepper into cubes and add it to the pan. Fry until soft.
Cut eggplants and potatoes into cubes. Place them in a frying pan and fry until the potatoes are tender.
Add soy sauce. In a separate container, mix a cup of water, a tablespoon of cornstarch, and a tablespoon of salt. Pour this mixture into the pan.
Fry over medium heat until the sauce thickens, stirring constantly. The dish is ready when the sauce achieves a uniform consistency.
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