Usuba
Fried eggplant with vegetables in soy sauce
A quick dish made from eggplants, peppers, onions, and cherry tomatoes in an aromatic soy sauce with garlic. The vegetables are fried separately, then combined and stewed together, acquiring a rich flavor and tender texture.
- Total
- 60 min
- Standard serving
- 103.1 g
Ingredients
Total 9
Instructions
- 1
Step 1
Prepare all necessary ingredients.
- 2
Step 2
Wash the eggplants under running water, trim the edges on both sides. Cut in half, then cut each half into 6–8 strips.
- 3
Step 3
Salt the sliced eggplants.
- 4
Step 4
Mix the eggplants and place them on a colander for about 10 minutes to drain the excess liquid.
- 5
Step 5
Pour 35 ml of sunflower oil into the pan, arrange the prepared eggplants and fry on all sides.
- 6
Step 6
Peel the onion, wash it, and cut it into thin strips.
- 7
Step 7
Clean the red bell pepper, rinse it, and cut it into thin strips.
- 8
Step 8
Pour 35 ml of sunflower oil onto a separate skillet and arrange the chopped onion.
- 9
Step 9
Add the sliced pepper to the pan. Place the pan with onion and pepper over low heat.
- 10
Step 10
Wash the cherry tomatoes, pat dry, and cut them in half.
- 11
Step 11
Place the sliced tomatoes in the pan with the onions and peppers. Fry everything until golden brown.
- 12
Step 12
Peel the garlic, wash it, dry it, and press it through a garlic press. Mix with soy sauce in a separate container.
- 13
Step 13
Pour the soy sauce with garlic into the pan with the fried eggplants. Fry over medium heat for 7–10 minutes, stirring occasionally.
- 14
Step 14
Place the cooked vegetables in the pan with the eggplants. Add salt to taste if desired.
- 15
Step 15
Cover with a lid and simmer for another 5 minutes. Serve with a parsley leaf if desired.
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