Spaghetti with zucchini and whole-wheat spaghetti with Chinese vegetables
Aubergines revisited with the smell of fish
ingredients
servings
2
Aubergine
2 unit
Ground pork meat
150 oz
Ground beef
100 oz
Sunflower oil
3 spoons
Garlic
2 wedges
Shallots
2 unit
Soy sauce
4 spoons
Ginger powder
2 teaspoons
Fish sauce
30 fl oz
Chili powder
2 pinches
Spring onions
1 unit
single courses from China
Aubergines revisited with the smell of fish
Aubergines revisited with the smell of fish
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This recipe comes from far away China, I appreciated it very much when I lived there. They are called aubergines flavored with fish because of a sauce that in China is often used with fish, but which does not contain any. Since the original recipe is a bit 'heavy (involves the frying of eggplant) and requiring perhaps ingredients that we hardly find, I reworked this dish to make it lighter but at the same time richer in meat, so as to make a single dish a little different than usual. It can be accompanied by some white rice, if you want!
preparation
step 1
Wash and cut the aubergines into strips of about 5 cm. Clean and chop garlic, shallot and spring onion.
step 2
In a pan, put the seed oil with garlic and shallot to sauté. Then add the aubergines with half the soy sauce and Chinese spices, Chilli and ginger, turning them often and adding water to complete cooking, always over high heat.
step 3
In another pan, cook the minced meat. Take care to separate it well: I use a silicone spatula than pastry, to be clear. Add half of the soy sauce, a tablespoon of five Chinese spices, some chili.
step 4
Sauté the aubergines, meat and spring onion in a frying pan for a couple of minutes, adding the remaining chilli and fish sauce (it's not really fishy, but the Chinese call it that).
